Radish – cheese – salad on a roll

Ingredients for 4 servings:

• 250 g mountain cheese
• 100 g radishes
• 4 spring onions
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 1 tbsp oil (soybean oil)
• Sea salt and white pepper from the mill
• 8 leaves of lettuce (head lettuce)
• 4 rolls, preferably wholemeal rye rolls
• 4 tsp butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the cheese into thin strips. Clean and wash the radishes, first into slices, then into strips, and finally into fine cubes. Clean and wash the spring onions, and then cut them into thin rings. For the vinaigrette, combine the lemon juice with the vinegar, then whisk in the oil. Season with salt and pepper. Mix the cheese strips with the radishes, spring onions, and the vinaigrette. Wash the lettuce and shake dry. Tear the leaves into bite-sized pieces. Cut the rye rolls open and spread a thin layer of butter. Top the bottom halves with lettuce leaves and spread the radish and cheese salad on top. Place the top halves on top or serve on the side. Garnish the rolls with chives or chives, if desired. Tip: If mountain cheese is too strong for your taste, you can use the milder Emmental cheese instead. Per serving: Calories: 432, Protein: 22 g, Fat: 26 g, Carbohydrates: 27 g.