Ingredients (serves 4):

• 8 branches of celery
• 1 white onion
• Curly parsley
• 1 garlic clove
• 2 slices of bread
• Salt, pepper
• Light vinaigrette sauce (1 tablespoon of wine vinegar, 1 tablespoon of water and one of colza oil)

Instructions:

• Wash the celery branches and cut them in dices. Peel and cut the onions in slivers. Wash and cut parsley with scissors.
• Make croutons with the bread slices: once grilled, rub them with the peeled garlic clove and cut them in small pieces.
• Mix the celery, parsley, croutons and the onion in a bowl. Add the light vinaigrette.

Home-made croutons are much less fat than ready-to-eat croutons sold in shops.