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| Florette
and lamb's lettuce salad |
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Ingredients
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serves 4
1
diced Florette
200 g lamb's lettuce
200 g croutons
walnut halves
vinegar
walnut oil
salt and pepper
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Wash the lamb's lettuce and gently dry it
• Place it in the serving dish and season
• Place the diced Florette evenly over the salad
• Add the croutons and walnut halves
Alternatively
If you want to make a bigger salad, you can add fried crispy lardons,
use more croutons and spread Florette on them.
Hint from the Nutritionist
This first course will bring you the calcium ration you need to get from
any balanced meal.
The walnut oil and halves give you the essential fatty acids which are
so useful in a balanced diet.
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| Mixed
salad with croutons spread with Florette |
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Ingredients
:
serves
4
1
Florette
300g mixed salad
1/2 courgette
5 pink radishes
1/4 red pepper
2 coffee spoons of finely chopped parsley
250g croutons, oil
vinegar, salt, pepper.
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Cut
the courgette and radish into thin slices and dice the red pepper finely.
Spread the croutons with Florette. Sprinkle the diced red pepper and chopped
parsley over them.
Carefully arrange the lettuce, courgette and radish in a large salad bowl. |
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Avocado
salad served with Pavé
d’Affinois Chèvre onctueux(100 % goat's milk cheese)
and Parma ham
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Ingredients
:
serves
4
2 avocados
150 g of sliced Parma ham
150 g of lamb's lettuce
1 Pavé d’Affinois Chèvre onctueux.
Poppy seeds
sauce, mustard French dressing
1/2 finely chopped onion
1 tablespoon of honey,
1 tablespoon of poppy seeds,
1 pinch of ginger
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• Cut the ham into long strips.
• Remove the stalk from the lamb's lettuce leaves, rinse them and
dry them in a cloth.
Prepare the avocados and cut them into slices, lengthways.
With a brush, coat with lemon juice to prevent them from becoming oxidized.
• Prepare the sauce. Season the lamb’s lettuce leaves with
a quarter of this sauce.
Place them in plates with the sliced avocados. Arrange the ham into
small cone shapes and
place them in the middle.
• Cut the Pavé D’Affinois Chèvre onctueux into triangles
and place them on the plate.
• Pour over the remaining sauce.
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| Mangetout
salad with Pavé d'Affinois Léger (light) |
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Ingredients
:
serves
4
1
Pavé d'Affinois Léger
200g mangetout peas,
400g cherry tomatoes
1 natural yoghurt,
1 coffee spoon of ketchup
salt, pepper, dill.
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Top and tail the mangetout peas and wash carefully.
• Blanch them for 5 mins. in salted boiling water. Leave to cool.
• Wash the cherry tomatoes and chop them into two.
• Cut the Pavé d'Affinois léger into cubes. Prepare
the dressing with yoghurt, ketchup, salt and pepper.
• Mix the mangetout peas with cherry tomatoes on a serving plate.
• Add the diced Pavé d'Affinois Léger. Pour over the
dressing.
• Decorate with chopped dill. |
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