Salad of lettuce and cheese
Instructions
Scrape the baby carrots, wash them and cut them into thin strips with the appropriate tool.
Pour into a bowl and sprinkle with a little lemon juice to prevent blackening.
Gruyere cheese cut into sticks quite thin; hard boil the eggs, cool under cold water jet, tritatelo and shell it finely.
Peel, wash and browse the lettuce.
Choose more fleshy leaves and lined with a salad bowl.
Pour the carrots and cheese and seasoned with plenty of oil, freshly ground pepper and salt whisked together in a bowl.
Sprinkle with the chopped hard-boiled egg and parsley and serve immediately.
Ingredients and dosing for 4 persons
- 1 large head of lettuce salad
- 150 g of emmenthal cheese
- 200 g of carotine novelle
- 1 egg
- 1 lemon (juice)
- 1 tablespoon of chopped parsley
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper