Egg white : 6 grams
Takes : half an hour
Rinse the leaf lettuce (e.g. Vogerlalat, Lollo Rosso, Häuptelsalat), clean it and cut it into bite-sized pieces. Rinse the tomatoes, remove the stalks and cut into eighths.
Vinaigrette: Mix the juice of one lemon, olive oil, pepper and salt to make a vinaigrette.
Sheep’s cheese curd: Mix the sheep’s cheese, crushed with a fork, with the crème fraîche and the clove of garlic crushed in a garlic press until thick. Season with the cayenne pepper and the herb sa. Mix the lettuce with the salad dressing. Form dumplings from the cheese mixture using two teaspoons and arrange on the lettuce.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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