Zucchini Salad with Cheese and Garlic Croutons

Clean the lettuce, rinse, shake dry and cut into bite-sized pieces. Rinse zucchini very well, remove flower stalks. Divide zucchini into narrow slices on a vegetable slicer. Sprinkle with the squeezed juice of one lemon.

Mash Gorgonzola with a fork. Remove the skin from the garlic and press it over the cheese. Chop walnuts, add and stir everything together to make a cream. Lightly toast bread slices. Spread cheese cream on bread and slide under hot broiler. Grill for 3-5 minutes. Remove bread slices, cool and cut into even cubes.

Peel and finely dice the shallot. Mix with salt, mustard, vinegar, pepper and oil. Rinse chervil, shake dry and chop finely. Stir the kitchen herbs into the salad dressing. Mix the lettuce with the zucchini slices and pour the marinade over them. Mix the lettuce well and sprinkle with the cheese croutons.

Decorated. You can also bring it to the table for 6 people as an entrée.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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