Chard Salad with Garlic Croutons

Remove the crust from the toast and cut into small cubes. Roast in the butter until golden brown. Towards the end of the frying time, press the garlic over it and season the croutons with salt and pepper.

Clean the mushrooms and cut them into slices. Remove the chard leaves from the stem, cut the stems into small pieces and blanch them for two minutes in boiling hot salted water, then blanch the leaves for one minute, rinse briefly and drain well. Cut the stems into fine strips, the leaves into wide strips.

Stir oil, vinegar and salt, pepper and finely diced shallots to make a salad dressing. Mix with chard and mushrooms. Shave the cheese with a peeler and put it together with the croutons over the leaf salad, garnish with the halved cherry tomatoes.

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