Lamb's lettuce with roast beef and cheese crisps

Lamb's lettuce with roast beef and cheese crisps

Total: 28 min. | Active: 20 min.
gluten-free
Nutritional value / person: 263 kcal
, Fat: 18 g
, Carbohydrate: 8 g
, Protein: 16 g

Ingredients

4 person

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@bettybossi.ch

Cheese crisps

60 g Gruyère, finely grated
1 tsp dried thyme

Sauce

1 tbsp mild mustard
4 tbsp herbal vinegar
4 tbsp olive oil
2 tbsp apricot jam
½ onion, finely chopped
2 tbsp water
½ tsp salt
a little pepper

Salad

200 g lambs' lettuce
170 g roast beef in slices
1 tbsp capers, drained
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How it's done

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Cheese crisps

Mix the Gruyère and thyme, place on a baking tray lined with baking paper, flatten.

To bake

Approx. 8 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool. Break into 4 pieces.

Sauce

In a bowl, mix the mustard with all the other ingredients up to and including the water, season.

Salad

Plate up the lamb's lettuce and roast beef, drizzle with the dressing, top with the capers and cheese crisps.

Good to know
Tip: Sprinkle a few caper berries on top of the salad.

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