County Cheese Lunch Bread
INGREDIENTS
(For 2 people)
- 1 bread with 250 g cereals or 2 small ones breads to individual cereals
- 80 g of Comté
- 3 handfuls of mesclun
- 1/2 granny smith apple
- 6 green asparagus
- 6 red radishes
- 1 small branch of celery
- 4 to 5 "pinches" of alfalfa sprouts
- 4 stalks of chives
- 1 tablespoon of sunflower oil
- 1 tablespoon of hazelnut oil
- 2 teaspoons white balsamic vinegar
- salt and freshly ground pepper
PREPARATION
Wash and dry the vegetables and the apple.
Asparagus: cut the foot and peel slightly. Cut the asparagus 5 cm from the tips and cook in a bottom of salt water for 3 minutes. Drain and cool immediately under cold water. Cut the tails into very thin 1 mm rings.
Radishes: remove the tops and cut them into 1 mm slices.
Celery branch: remove the filaments and cut into 1 mm slices.
The apple: detail it in small cubes.
The Comté: cut it into thin slices.
Prepare the vinaigrette by mixing the two oils and white balsamic vinegar. Salt and pepper. Chop the chives and mix together.
Cut a hat at bread and remove the crumb contained inside. In a salad bowl mix the vegetables, the cheese, the apple, the seeds sprouted with the sauce and distribute the whole in the bread. Put the hat back on. For a picnic: cover with a film or aluminum foil for the trip.
© One recipe offered by Sophie Mulens
