Summary

Ingredients

For the filling:

• 800 g tomato (s)
• 60 g onion (s), white
• 2 cloves garlic
• 4 tablespoon olive oil
• salt
• Pepper, freshly ground

For the dough:

• 200 g Swiss chard, leaves
• 50 g butter
• 50 grams flour
• 220 ml milk
• 3 egg (s)
• salt
• Pepper, freshly ground
• Nutmeg, freshly grated

For the salad:

• 0.5 ½ chicory
• 0.5 ½ Radicchio di Treviso
• 20 g rocket
• 1 handful Frisée salad
• 20 g onion (s), white
• 1 clove garlic
• 20 g olives, black, pitted
• 1 tablespoon vinegar (white wine vinegar)
• 4 tablespoon olive oil
• 1 tablespoon herbs, chopped
• 1 squirt lemon juice
• 0.25 ¼ lemon (s), untreated, the zest it
• salt
• Pepper, freshly ground

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Instructions

1. Blanch, rinse and peel the tomatoes for the filling. Remove the stems and seeds and dice the pulp. Peel onion and garlic and chop finely. Heat the olive oil in a pan, sweat the onion and garlic cubes in it. Add the tomato cubes, fry briefly, season with salt and pepper.
2. For the dough, clean the chard leaves and wash them thoroughly. Blanch in salt water and rinse in cold water, then squeeze out well and chop finely. Melt the butter and sweat the flour in it while stirring. Pour in the milk and simmer everything for about 10 minutes while stirring. Season and let cool.
3. Separate the eggs, carefully pull the yolks into the sauce and mix in the chard. Beat the egg whites with a pinch of salt until stiff and fold in. Spread the mixture onto a 30 x 40 cm baking tray lined with baking paper and bake for 15–20 minutes at 190 ° C in a preheated oven.
4. Take out and fall onto a work surface. Remove the baking paper from the underside and spread the tomato mixture on top. Roll up the roulade and cut into 3 cm thick slices.
5. For the salad, divide the various leaf salads into individual leaves. Clean them, wash them, pick them into pieces and spin dry. Peel the onion and garlic, chop both finely. Halve the olives, stir together the vinegar, salt and pepper until the salt has dissolved, then mix in the olive oil. Mix the onion, garlic, olives, herbs (rosemary, thyme, sage, parsley), lemon juice and zest into the vinaigrette.
6. Spread the lettuce leaves on plates and drizzle with the olive vinaigrette. Arrange the slices of the Swiss chard roulade next to it and serve.