Green salad with Tête de Moine

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 308 Kcal, 11g Protein, 9g Carbohydrates, 25g Fat


  • Croutons
  • 1 tbsp olive oil
  • 50 g bread, cut into cubes
  • 2 tbsp sunflower seeds
  • Lettuce
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 3 baby lettuce, sliced
  • Dressing
  • 2 tbsp olive oil
  • 2 tsp coarse-grain mustard
  • 4 tbsp buttermilk
  • 2 tbsp white wine vinegar
  • 0.5 tsp salt
  • a little pepper
  • To assemble
  • 4 sprigs dill, torn
  • 1 cucumber, sliced
  • 4 sprigs flat-leaf parsley, torn
  • 2 sprigs peppermint, torn
  • 110 g Tête de Moine rosettes

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  • Croutons

    Heat the oil in a non-stick frying pan. Toast the bread and sunflower seeds for approx. 3 mins. until golden brown, stirring occasionally, set aside.
  • Lettuce

    Heat the oil in the same pan. Briefly brown the lettuce on both sides, season with salt.
  • Dressing

    Whisk the mustard with all the other ingredients up to and including the buttermilk, season.
  • To assemble

    Mix the cucumber and herbs, plate up along with the lettuce and cheese. Scatter the reserved croutons on top, drizzle with the dressing.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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