Preparation
Wash and cut the lettuce.
Remove the stems from the radishes, wash them, and slice them thinly.
Cut the Gruyère AOP into small, even cubes.
Cut the toast into small cubes and sauté them in a pan with a bit of fat (approx. 20 g butter).
Dice the apple into small cubes.
Plating
On a glass plate, arrange the green salad.
Pour the salad dressing evenly.
Place the radish slices, apple cubes, and croutons on top of the salad.
Tips !
- Serve with a "Réserve du Château de Gruyère – 2019" from Domaine des Faverges in St-Saphorin, vineyards of the State of Fribourg.
Recipe by Jean-Luc Dumas from Hôtel de Ville in Gruyères.
For 4 people
Preparation : 10 min
Cooking : 2 min
Ingrédients et produits
- 1 bunch of radishes
- 320 g market-fresh lettuce
- 200 g Gruyère AOP
- 1 apple
- 4 slices of toast bread
- 10 cl salad dressing
