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Green salad with Tête de Moine
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 308
  • Fat about 25g
  • Carbohydrates about 9g
  • Protein about 11g
This is needed
This is needed for 4 people
Croutons
  • 1 tbsp olive oil
  • 50 g bread, cut into cubes
  • 2 tbsp sunflower seeds
Lettuce
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 3 baby lettuce, sliced
Dressing
  • 2 tbsp olive oil
  • 2 tsp coarse-grain mustard
  • 4 tbsp buttermilk
  • 2 tbsp white wine vinegar
  • 0.5 tsp salt
  • a little pepper
To assemble
  • 4 sprigs dill, torn
  • 1 cucumber, sliced
  • 4 sprigs flat-leaf parsley, torn
  • 2 sprigs peppermint, torn
  • 110 g Tête de Moine rosettes
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And that's how it's done
And that's 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.