Crunchy winter salad

Name: Crunchy winter salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 piston Chicory; 50 g Lamb's lettuce; 100 g Oak leaf salad; 1 red onion; 1 washer (40 g) medieval Gouda; 60 g Pork escalope; 3 TSP Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS White wine vinegar; 1 TABLESPOON coarse mustard; 1 pinch Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 piston Chicory
50 g Lamb's lettuce
100 g Oak leaf salad
1 red onion
1 washer (40 g) medieval Gouda
60 g Pork escalope
3 TSP Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS White wine vinegar
1 TABLESPOON coarse mustard
1 pinch Sugar

Directions

1
Clean the chicory and remove the outer leaves. Cut the rest of the chicory into bite-sized pieces. Wash and drain the chicory. Clean the lamb's lettuce, wash thoroughly and drain.
2
Wash and clean the oak leaf lettuce and pluck into bite-sized pieces. Peel onion and cut into half rings. Cut cheese into sticks. Wash the cutlets, dab dry and cut into fine strips.
3
Heat 1 teaspoon of oil. Fry the meat for about 2 minutes, turning it over. Season with salt and pepper. For the vinaigrette mix vinegar, mustard, salt, pepper and sugar. Beat the remaining oil into the vinaigrette.
4
Line a plate with the chicory leaves. Arrange the remaining salad ingredients on top. Spread the sauce over it.