Cut endive and Chinese cabbage into small pieces and rinse well, as well as the cleaned lettuce. Cut mushrooms into slices and celery, carrots, leek into strips, marinate with a little vinegar and oil. Remove chicory leaves from the stem, rinse and place decoratively in a suitable bowl on the edge. Mix well the drained leaf lettuce with the marinated vegetables, add vinegar, herbs, oil, salt, pepper and garlic to make a leaf salad.
Arrange everything in the baking dish with the chicory leaves, garnish with strips of Emmental cheese and egg quarters and sprinkle with halved or quartered cherry tomatoes. Serve with toasted bread lightly gratinated with herb butter.
can be made with 3 tbsp. yogurt, fresh iodized salt, pepper, herbs and balsamic vinegar.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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