Cheese Starter
calories: high
category: starter
cost: high
difficulty: easy
preparation time: 20
Ingredients
Mixed cheeses Asiago, Emmental, Fontina
Chives as required
Lettuce as required
For the sauce
Extra virgin olive oil as required
Lemon juice 1
Fine herbs: parsley, tarragon, basil, chervil as required
Salt and Pepper to taste
See our
Wine Tips
for your meals
Chives as required
Lettuce as required
For the sauce
Extra virgin olive oil as required
Lemon juice 1
Fine herbs: parsley, tarragon, basil, chervil as required
Salt and Pepper to taste
See our
Wine Tips
for your meals
Preparation Wash the lettuce, chives and radishes. Cut off the tips of the radishes and slice them finely. Dry the rest with a cloth. Cut the lettuce into strips and chop up the chives. Put everything into a salad bowl.
Peel the cheeses. Cut the Fontina into cubes, the Asiago into thin slices and the Emmenthal into diamond shapes and put them into the salad bowl.
Mix the salt, pepper, lemon juice and oil aside. Once the ingredients are mixed well together wash the fine herbs. Dry them and chop them up finely. Add them to the sauce you have prepared. Mix everything well again and season the salad with your sauce and serve. The Chef's tips The wine recommended is Cerveteri bianco (Lazio) at 9°C Curiosity Parsley is four times as rich in Vitamin C as in oranges and cabbage.
Peel the cheeses. Cut the Fontina into cubes, the Asiago into thin slices and the Emmenthal into diamond shapes and put them into the salad bowl.
Mix the salt, pepper, lemon juice and oil aside. Once the ingredients are mixed well together wash the fine herbs. Dry them and chop them up finely. Add them to the sauce you have prepared. Mix everything well again and season the salad with your sauce and serve.
