Stuffed lettuce leaves with 3 different fillings

Ingredients for 10 servings:

• 1 m.-sized carrot(s)
• 1 bulb(s) of fennel
• 1 cucumber(s)
• 3 stalk(s) Celery
• 1 small bell pepper(s), yellow
• 1 spring onion(s)
• 4 tbsp salad cream with yogurt (or sour cream)
• Mustard
• lemon juice
• pepper
• ½ jar cucumber(s), pickles (180 g drained weight)
• 1 spring onion(s)
• 1 small bell pepper(s), red
• 1 green-skinned apple (Granny Smith)
• 150 g crème fraîche or sour cream
• salt and pepper
• Sugar
• 200 g cream cheese with yogurt
• 1 tbsp cream
• 1 tbsp sherry
• 100 g walnuts, chopped
• ½ bunch parsley, finely chopped
• salt and pepper
• Cayenne pepper
• Radicchio
• Romaine lettuce
• Chicory
• 1 box of cress

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

for cold buffet or cold platters

For the vegetable filling, cook the carrot and fennel in salted water until al dente, then cut into small cubes. Do the same with the remaining vegetables. Mix everything with the salad cream or sour cream and season well. For the cucumber filling, finely slice or grate the gherkins. Finely dice the spring onion, apple, and bell pepper. Mix everything with the crème fraîche and season well. For the cream cheese and nut filling, mix the yogurt and cream cheese with the cream and sherry. Finely chop the parsley and stir it in with the walnuts, then season. Separate all lettuce leaves into individual leaves. Place the vegetable filling into the radiccio leaves, the cucumber mixture into the green lettuce leaves, and the nut filling into the chicory leaves. Garnish with cress. It’s a lot of work, but it’s worth it.