Chicory Cheese Salad

Rinse and clean the chicory. Trim the root end by about 2 cm and discard the bitter core. Then place in lukewarm salted water for about 60 minutes. Cut the chicory stalks into eighths lengthwise. Place the tomatoes briefly in hot water, peel them off, cut them into quarters and remove the stalk. Cut the quarters in three again. Cut the eggs into eighths and the cheese into thin strips.

For the sauce, chop the chives and onions. Stir together with vinegar, juice of one lemon, oil, mustard, salt and sugar, fold in whipped cream. Pour the dressing over the lettuce.

Our tip: Always use fresh chives if possible!

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