Gouda carrot salad

Name: Gouda carrot salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Egg; 1 Onion; 2 TABLESPOONS Remoulade; 2 Carrots (about 50 g each); 2 TABLESPOONS Rapeseed oil; 75 g medieval Gouda cheese; 2 stem(s) Dill; several sheets Lettuce (oak leaf)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Egg
1 Onion
2 TABLESPOONS Remoulade
2 Carrots (about 50 g each)
2 TABLESPOONS Rapeseed oil
75 g medieval Gouda cheese
2 stem(s) Dill
several sheets Lettuce (oak leaf)

Directions

1
Hard boil the egg for about 10 minutes, rinse with cold water, peel and dice finely. Peel and finely chop the onion. Mix egg, onion and remoulade. Peel and wash the carrots and cut them into thin pieces. Steam in hot oil for about 2 minutes.
2
Cut cheese into small sticks. Pluck the dill flags. Mix carrot, cheese and dill. Arrange on salad leaves with the tartar sauce and serve