How to make
Cut the bread into cubes, heat a little olive oil in a frying pan with a lid. Roll the croutons in a little salt, black pepper and basil and fry them briefly under the lid, while shaking.
Shred the lettuce and arugula and mix them in a bowl with the grated carrot and dried tomatoes. Prepare a dressing from the honey, mustard, a little olive oil and balsamic vinegar.
Add the croutons to the salad and pour in the dressing.
