Summer salad
Instructions
Cut the Gruyere into sticks and tomatoes into wedges.
Put the lettuce leaves into the pot, around the tomato wedges and, at the Center, the cheese sticks.
Dressed with a vinaigrette prepared mix vinegar, oil, salt and pepper.
Ingredients and dosing for 4 persons
- 100 g of emmenthal cheese
- 40 g of olive oil extra virgin
- 10 g of wine vinegar
- 2 big firm tomatoes
- 2 hearts of lettuce salad
- Salt
- Pepper