The Yoghurt salad (2)
Instructions
Cut lettuce into strips, sliced mozzarella and fennel, carrots, slices slices eggs and tomatoes.
Have a flower, on a plate, the Belgian and radicchio leaves, alternating with tomatoes, eggs and fennel.
In the Middle put mozzarella cheese, carrots and lettuce, sprinkle with Basil and oregano, salt and pepper, drizzle with the yogurt.
Ingredients and dosing for 4 persons
- 1 head of witlof (endive)
- 1 heart of lettuce salad
- 1 head of radicchio
- 200 g of carrots novelle
- 2 fennel
- 2 tomatoes
- 1 mozzarella
- 2 hardboiled eggs
- 1 jar of yoghurt
- Basil
- Oregano
- Salt
- White pepper