– Preheat oven to 220°C.
– Cut the bread into large cubes, squeeze in the garlic and mix together. Drizzle with deodorized cooking oil and bake for about 10 minutes. Stir the croutons halfway through cooking.
– Peel and finely chop the onion.
– Sprinkle a little Espelette pepper over the croutons as they come out of the oven. Make a reservation.
– Cut tomatoes into large cubes.
– Grate Parmesan cheese into large shavings.
– Finely chop parsley.
– Emulsify vinegar and Emile Noël Colza & Olive oil.
– Mix just before serving. Otherwise, the croutons will be soaked in sauce and therefore less crisp.
– Add pepper and salt to taste.

Tip
To toast your croutons, preheat the oven and place the baking tray very close to the grill. This allows the croutons to toast quickly without drying out. Be careful not to let them burn!

Opinion of the Moulinier
In the mouth: In this nectar with its beautiful golden color, a delicate note of cabbage emerges from the aromatic palette. A pleasant touch of bitterness envelops the palate. Its superb flavor is best revealed with raw endive! To enjoy all its properties and flavors, avoid cooking it.