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


4 people


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:

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


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


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

To assemble

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

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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.


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


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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