Large salad bowl with three different sauces

Name: Large salad bowl with three different sauces
Cook time: 50 min
Total time: 50 min
Yield: 7
Ingredients: 2 Eggs (size M); 30 g Pine nuts; 100 g Blue cheese; 125 g liquid sour cream; 1 TABLESPOON mayonnaise; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 medium onion; 1 Garlic clove; 6-7 TABLESPOONS Balsamic Vinegar; 8 TABLESPOONS Olive oil; 2 heaped Tbsp grainy mustard; 6 TABLESPOONS White wine vinegar; 1 TABLESPOON liquid honey; 6 TABLESPOONS Germ oil; 1 (approx. 175 g) Head radicchio salad; 2 Lettuce; 100-125 g Rocket; 125 g white mushrooms; 100-125 g Comté cheese (net, sliced); 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 7

2 Eggs (size M)
30 g Pine nuts
100 g Blue cheese
125 g liquid sour cream
1 TABLESPOON mayonnaise
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 medium onion
1 Garlic clove
6-7 TABLESPOONS Balsamic Vinegar
8 TABLESPOONS Olive oil
2 heaped Tbsp grainy mustard
6 TABLESPOONS White wine vinegar
1 TABLESPOON liquid honey
6 TABLESPOONS Germ oil
1 (approx. 175 g) Head radicchio salad
2 Lettuce
100-125 g Rocket
125 g white mushrooms
100-125 g Comté cheese (net, sliced)
7-10 Tbsp Chervil

Directions

1
Boil the eggs hard for about 10 minutes. Quench cold and let them cool down. Roast pine nuts in a pan without fat and let them cool down on a plate. For the Blue Cheese sauce, crumble blue cheese and mix well with sour cream and mayonnaise. Season with pepper and a little salt. For the vinaigrette, peel onion and garlic.
2
Finely dice the onion, press the garlic through a garlic press. Mix balsamic vinegar, onion, garlic, salt and pepper. Finally, fold in olive oil and add pine nuts. For the mustard-egg sauce, beat mustard, vinegar, 4 tablespoons of cold water, honey and oil until creamy. Peel and chop the eggs and stir them into the sauce, except for something to sprinkle. Season to taste with salt and honey. Arrange sauces in small bowls and sprinkle the mustard-egg sauce with the remaining egg. Garnish Blue Cheese sauce with chervil and sprinkle with blue cheese to taste. Clean and wash the radicchio, lettuce and rocket and drain well. Chop the lettuce into bite-sized pieces. If necessary, wash, clean and pat dry the mushrooms. Finely slice mushrooms and Comté cheese.
3
Arrange sauces in small bowls and sprinkle the mustard-egg sauce with the remaining egg. Garnish Blue Cheese sauce with chervil and sprinkle with blue cheese to taste. Clean and wash the radicchio, lettuce and rocket and drain well. Chop the lettuce into bite-sized pieces. If necessary, wash, clean and pat dry the mushrooms. Finely slice mushrooms and Comté cheese. Take something aside for sprinkling and mix the rest with the lettuce leaves in a large bowl. Sprinkle with the remaining mushrooms and cheese slices and serve with the sauces
4
Per portion (with 6 people) approx. 2050 kJ/ 490 kcal. E 16 g/ F 43 g/ KH 7 g. Per portion (with 8 persons) approx. 1510 kJ/ 360 kcal. E 12 g/ F 32 g/ KH 5 g