Salad with two cheeses

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Salad with two cheeses

Salad with two cheeses

Number of people

2 potatoes

2 carrots

2 courgettes

1 cauliflower

150 g spinach

70 g Emmental cheese

70 g county cheese

1 egg yolk

6 basil leaves

1 teaspoon mustard

1 dl olive oil

1/2 lemon



Preparation Printing
Preparation: 20 min
Cooking time: 20 min
Step 1
Peel the carrots, wash them and cut them into small cubes, wash without peeling the courgettes, cut them into cubes, wash the cabbage and separate the small bouquets, peel the potatoes and wash them, remove the spinach tail, wash them, drain them, cut them into strips.
Step 2
Boil 2 pans of salted water.
Step 3
Cook together zucchini and carrots for 10 minutes.
Step 4
In the 2nd one cook the cabbage for 10 minutes.
Step 5
Vegetables must remain firm.
Step 6
Cook the potatoes for 25 minutes.
Step 7
Wash the basil leaves and chop them. The spinach will remain raw,
Step 8
Prepare a mayonnaise with salt, lemon juice, egg yolk, mustard, olive oil and pepper (very little).
Step 9
Dice the 2 cheeses, drain the vegetables and cut the potatoes.
Step 10
Place all the ingredients in a bowl and put the mayonnaise with the cheese on top and the basil as decoration.
Step 11
Mix thoroughly and serve immediately.
Author's note
you can add some black olives for the beauty of the dish

I add my grain of salt

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