Green salad with Tête de Moine

Green salad with Tête de Moine

Total: 30 Min. | Active: 30 Min.
vegetarian, healthy and balanced
Nutritional value / people: 308 kcal
, Fat: 25 g
, Carbohydrate: 9 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Croutons

1tbsp olive oil
50g bread, cut into cubes
2tbsp sunflower seeds

Lettuce

1tbsp olive oil
3 baby lettuce, sliced
¼tsp salt

Dressing

2tsp coarse-grain mustard
2tbsp white wine vinegar
2tbsp olive oil
4tbsp buttermilk
½tsp salt
a little pepper

To assemble

1 cucumber, sliced
4sprigs dill, torn
2sprigs peppermint, torn
4sprigs flat-leaf parsley, torn
110g Tête de Moine rosettes
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How it's done

Croutons

Heat the oil in a non-stick frying pan. Toast the bread and sunflower seeds for approx. 3 mins. until golden brown, stirring occasionally, set aside.

Lettuce

Heat the oil in the same pan. Briefly brown the lettuce on both sides, season with salt.

Dressing

Whisk the mustard with all the other ingredients up to and including the buttermilk, season.

To assemble

Mix the cucumber and herbs, plate up along with the lettuce and cheese. Scatter the reserved croutons on top, drizzle with the dressing.

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