Vegetable and Cheese Loaf on Bitter Salads’

A great zucchini recipe for every taste:

Remove peel from carrots and celeriac, cut into 1/2 cm cubes.

Rinse fennel, pull off the strings with a paring knife. ‘Rinse zucchino, cut into 1/2 cm cubes along with fennel.

Fry the toast cubes in butter.

Make vegetables briefly in salted water, drain and add to toast cubes form.

Add eggs, sour cream and enough milk to make a moist, compact mixture.

Season with chopped pepper, parsley, horseradish and nutmeg (freshly grated).

Mix with a little bit of flour, at last also the Gouda.

Leave the mixture to stand for a while, then shape it into small loafs.

Heat a little oil in a frying pan and fry the loafs on both sides, put them in the oven preheated to 180 degrees for about 8 minutes.

For the salad dressing, chop the hard-boiled eggs and mix them with the other ingredients for the dressing.

Marinate the cleaned lettuce with the dressing.

Arrange the vegetable-cheese loaf with the marinated bitter lettuce on plates.

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