SPRING SALAD

preparation

1. Roast the sliced baguette crisp in a pan with oil.

2. Brush oil on baguette and cook it on a grill pan.

3. Slice the radishes on a mandolin and place them in ice water so they crisp up.

4. Bring a pot of water to a boil. Turn down so it keeps the heat and add salt and vinegar.

5. Make a spin in the water and add the egg.

6. Use a spoon to gather the egg whites. Let it poach for 4-5 minutes and place it in ice water to stop cooking.

7. Add washed lettuce to a bowl, then the poached eggs and top with croutons, thinly sliced cheese, radishes, and herbs.

8. Finish with a little salt, pepper, and olive oil.

9. Serve immediately.