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Iceberg lettuce with cheese

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Ingredients for 4 servings:

  • ½ iceberg lettuce (approx. 200 g)
  • 100 g mushrooms, fresh
  • 2 tbsp lemon juice
  • 100 g cheese (Gouda), young
  • 1 egg(s), hard-boiled
  • 4 tbsp vinegar
  • 1 tbsp mustard, medium hot
  • 4 tbsp oil
  • salt and pepper
  • 1 bunch of chives, cut into rolls
  • Sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Trim the lettuce and cut into thin strips. Trim and slice the mushrooms, and drizzle with lemon juice. Finely dice the Gouda cheese. Peel and finely chop the egg. Divide the lettuce among four plates, mix the mushrooms and cheese, and spread on top. Whisk together the vinegar, mustard, salt, pepper, sugar, and oil. Pour the dressing over the salad and sprinkle with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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