Preparation

clean the endives, wash the leaves and dry them.
wash the chicory leaves and drain.
separate each cabbage leaf, wash and dry. cut them into thin strips.
put the endives, chicory and cabbage in a salad bowl.

put the yolk and salt in a bowl, beat with a wire whisk.
add the Gruyère cheese, the oil and the white wine; dress the salad and mix before serving.
distribute the green onion over the salad.

Ingredients

  • 100 gr. endives
  • 2 cups young chicory leaves
  • 50 gr. white cabbage
  • 1 tsp. green onion, chopped
  • for the dressing:
  • 1 yolk
  • 3 tbsp. grated Gruyère cheese
  • 3 tbsp. of oil
  • 3 tbsp. white wine