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leftover mess w/ greens...
Prep Time15 mins
Cook Time10 mins
Servings: 2
ingredients:
for the greens:
  • 40 - 50 g lamb's lettuce
  • 40 - 50 g arugula
  • 1 spring onion
  • 3 - 4 radishes
  • 1 (big) mushroom (about 50 g) - or 2 small
for the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sweet mustard
for the bread&wine&cheese (per bowl):
  • 3 - 4 slices of stale white bread
  • 3 tbsp red wine or white wine
  • 60 g grated gruyere
  • 1 tsp butter
  • olive oil
how to:
for the salad:
  • Clean & trim the lamb's lettuce as well as the arugula.
  • Chop the sping onion, the radishes & the mushroom.
  • Mix everything.
  • Mix the dressing & pour over the greens before serving.
for the bread&wine&cheese:
  • Preheat the oven to 160° C w/ fan.
  • Grate the gruyere.
  • Cut the bread.
  • Oil 2 ovenproof bowls.
  • Add a layer of bread, soak w/ some wine & sprinkle w/ grated gruyere.
  • Repeat twice.
  • Add some butter on top.
  • Bake in the oven for about 10 min.
  • Serve immediately together w/ the greens.
Notes
You may substitute lamb’s lettuce & arugula by any other salad leaves.
You may substitute grated pecorino for grated gruyère - or any other cheese melting easily.
Oven: It’s about 10 min when working w/ gruyère - maybe it’s more likely 15 min when working w/ pecorino. Watch the oven process after 10 min.
You may prepare the salad as well as the dressing beforehand, however, mix salad & dressing only some minutes before serving.
You may also prepare the ovenproof bowls & store them in the fridge for some hours.