Salads

Ingredients:

 2 slices of toast bread

2 small carrots

8-10 red leaf lettuce (could be green)

2 full hands rocket

6-8 mushrooms

1 egg

parsley

clove of garlic (optional)

olive oil

balsamic

Blanch the egg to be poached. Stew mushrooms in a little olive oil and salt them to  release the water, then squeeze water out.

Chop slices of bread sticks in width.

Put clove of garlic in wok  and add teaspoons of olive oil. Then fry the onion over low heat with constant stirring, to let out as much flavor into the oil. When it change the color (should not burn), throw the garlic out and put bread sticks  in garlic oil . Salt them well, and rotate to get a crust on all sides. If you do not like the aroma of garlic, just fried bread on olive oil..

Chop  carrots on lengthwise.

In a big bowl put  lettuce leaves align along the edge, cut the rest of the lettuce in the bottom of the bowl. Then put aside chopped  carrots, in center  rocket salad and stewed over mushrooms. Put above balsamic and olive oil and a little salt. Then align the circle boiled egg sliced ​​in rings, add the fried bread sticks, and sprinkle with finely chopped parsley.

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