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Preparation |
/ 20 minutes |
- Divide the radicchio heads into leaves. Clean and wash the leaves, leave them to drain and dry with paper towels.
- Clean and wash the mushrooms, dry them with paper towels and cut into thin slices.
- Cut the Camembert into triangles. In a bowl scramble lemon juice with chopped garlic and mince
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Serving |
| Place lucerne (alfalfa) sprouts evenly on a plate and arrange the radicchio, mushrooms and Camembert nicely. Pour the prepared dressing over the salad. |
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Ingredients / 4 persons
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| 4 |
heads of radicchio |
| 8 |
champignons |
| 150 g |
lucerne (alfalfa) sprouts |
| 1 cheese |
Camembert cheese |
| 2 |
cloves of garlic |
| 2 |
lemons |
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Olive oil |
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Parsley leaves |
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Salt |
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Pepper
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