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Spring Mesclun with Diced Emmental Cheese

Spring Mesclun with Diced Emmental Cheese

Recipe created by the Chef of La Maison De L'Excellence Savencia®

Servings: Serves 4

Keywords: Mesclun Salad








  • Fresh herbs (basil, chervil, flat-leaf parsley, chives)



  1. Cook the hard-boiled eggs 10 min in boiling water and cool them immediately.
  2. Wash the lettuce, spin it well.
  3. Cut the Emmental cheese in large dices.
  4. Make the vinaigrette: put the mustard, salt and pepper in a mixing bowl. Add the sherry vinegar, then add the olive oil in a thin stream. Mix.
  5. Clean the herbs and chop them finely.
  6. Add the herbs to the vinaigrette.
  7. Lay out the salad in the plate