Romaine Lettuce with Radishes, Tomatoes and Sheep Cheese and Roasted Sesame Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 tablespoon balsamic vinegar
- 3 tablespoon vinegar (Melforessig)
- 1 teaspoon mustard (Dijon mustard)
- 1 clove garlic
- 1 teaspoon chives + parsley and a few leaves lemon balm
- 0.5 ½ small onion (s)
- 1 teaspoon sesame seeds
- Olive oil + safflower oil
- 3 radishes
- 8 cherry tomato (s) and romaine lettuce hearts
- 100 g sheep cheese
- salt
Print Recipe
Pin Recipe Instructions
- Mix the ingredients 1-6 with each other (whisk), then add the finely pressed or ground with salt and oil, the finely chopped herbs or frozen herbs, very finely diced onion and then whip with olive oil and safflower oil (should be a little creamy).
- Toast the sesame seeds in the pan without oil
- Put a few of them hot into the sauce, the rest comes hot over the salad at the end.
- Wash and dry the lettuce leaves, roughly chop (bite-sized pieces), cut the radishes into fine slices, quarter the cocktail tomatoes, cut the sheep`s cheese into small, fine cubes, mix everything together.
- Now spread the salad dressing over the salad and pour the rest of the sesame seeds over it.
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