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Chicory salad with cheese and egg

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Ingredients for 4 servings:

  • 4 chicory
  • 2 tomatoes
  • 100 g cheese (Appenzeller)
  • 2 eggs, hard boiled
  • 3 tbsp olive oil
  • 1 lemon(s), the juice
  • 1 tsp mustard
  • salt and pepper
  • Sugar
  • 2 tbsp chives, cut into rolls

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the chicory, halve it, remove the bitter core, and cut it into quarters. Wash the tomatoes, remove the stems, and dice them with the Appenzeller cheese. Peel the hard-boiled eggs and cut them into eighths. Mix the olive oil with the lemon juice, mustard, salt, pepper, and sugar to taste. Arrange the chicory in glasses. Arrange the tomato and cheese cubes and the egg quarters on top and drizzle with the sauce. Serve sprinkled with 2 tablespoons of 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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