Salad with camembert

Name: Salad with camembert
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Garlic clove; 150 g Whole milk yoghurt; 2 tablespoons (20 g each) Schmand; 1 tsp (5 g) Oil; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 Lettuce; 125 g Mushrooms; 100 g Camembert (30 % fat in dry matter); 1 collar Chives; 4 discs Wholemeal bread; 20 g Half-fat butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Garlic clove
150 g Whole milk yoghurt
2 tablespoons (20 g each) Schmand
1 tsp (5 g) Oil
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 Lettuce
125 g Mushrooms
100 g Camembert (30 % fat in dry matter)
1 collar Chives
4 discs Wholemeal bread
20 g Half-fat butter

Directions

1
Peel the garlic and press it through a garlic press. Stir yoghurt, sour cream, garlic, oil and lemon juice until smooth. Season with salt, pepper and sugar. Clean, wash and drain the lettuce.
2
Pluck leaves into bite-sized pieces. Clean, wash and thinly slice the mushrooms. Cut camembert into sticks. Wash chives, dab dry and cut into fine rolls.
3
Arrange salad, mushrooms and camembert on plates. Pour a little sauce over them. Sprinkle with the chive rolls. Serve the rest of the sauce separately. Spread butter on wholemeal bread and serve.