Salad with Mushrooms and Paradeis Breads

For the dressing, bring water to a boil in a saucepan and hard boil eggs in it for about 10 minutes. Remove eggs, rinse with cold water, remove shell and cut eggs in half. Cut egg whites into small cubes, put yolks into a bowl.

Drain capers in a sieve and then chop finely. Clean mushrooms and cut into fine slices. Peel garlic and cut into fine cubes.

Mix yolks with lemon juice, mustard, salt and pepper, then slowly add oil. Gradually mix in the soup and diced capers.

Wash lettuce and pluck into bite-sized pieces.

Cut chives into fine rolls and fry briefly in a non-stick frying pan without fat. Set chives aside.

In the same pan, heat oil and sauté mushrooms together with garlic cubes.

For the bread, preheat the oven or electric grill to high. Wash, blanch and skin the tomatoes. Cut out the stalks and finely dice the tomatoes.

Press garlic through a garlic press and mix with the diced tomatoes. Wash the parsley, pat dry with a kitchen towel, chop finely and add to the tomatoes. Cut baguette crosswise and cut in half to make four pieces. Place the baguette quarters briefly in the oven or grill until crispy.

Remove the baguette pieces from the oven, spread the paradeis mixture on them, add salt and pepper. Place again briefly in the oven.

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