Julienned Vegetable Salad
|Zucchini||2⁄3 Pound (2 Whole)|
|Lemon||1 , juiced|
|Yogurt||2 Cup (32 tbs)|
|Creme fraiche||2 Tablespoon|
|Freshly ground white pepper||1 Pinch|
|Worcestershire sauce||1 Dash|
|Lettuce head||1 Small|
|Hard boiled eggs||2|
|Chervil||1 Bunch (100 gm)|
Clean the carrots and the zucchini and cut into thin slices, then into julienne strips.
Wash, peel and julienne the kohlrabi.
Clean, wash and thinly slice the mushrooms; then sprinkle immediately with some of the lemon juice.
Stir together the yogurt and the creme fraiche.
Add the remaining lemon juice, salt, pepper, sugar and Worcestershire sauce.
Wash and shake the chervil dry.
Setting aside a few sprigs for garnish, chop the rest and add to the salad dressing.
Stir the dressing into the vegetables.
Separate the lettuce leaves, wash, dry, and arrange them on a salad platter.
Heap the salad on the lettuce leaves and sprinkle with chopped egg; garnish with chervil.