Associating crispy and crunchy is a good way to seduce the gourmands.
Ingredients (serves 4):
- 8 branches of celery
- 1 white onion
- Curly parsley
- 1 garlic clove
- 2 slices of bread
- Salt, pepper
- Light vinaigrette sauce (1 tablespoon of wine vinegar, 1 tablespoon of water and one of colza oil)
- Wash the celery branches and cut them in dices. Peel and cut the onions in slivers. Wash and cut parsley with scissors.
- Make croutons with the bread slices: once grilled, rub them with the peeled garlic clove and cut them in small pieces.
- Mix the celery, parsley, croutons and the onion in a bowl. Add the light vinaigrette.
Home-made croutons are much less fat than ready-to-eat croutons sold in shops.