Light Cobb-salad
For four persons
4 broiler cutlets
Salt and black pepper
1 head of radicchio lettuce
2 endives
1 box of cherry tomatoes
Rucola
Basil
125 g blue cheese
60 g walnuts
Sauce and marinade
3 table-spoonfuls Dijon mustard
3 table-spoonfuls white balsam vinegar
2 table-spoonfuls shallot
2 dl olive oil
Chop shallot and mix all the ingredients in sauce. Marinade broiler cutlets in small amount of sauce for about two hours. Roast cutlets in 180° oven for about 20 minutes. Wash lettuce, rip it in bowl and spice up with 6 table-spoonfuls of sauce. Serve in plates and add tomatoes, basil leaves and rucola. Slice broiler cutlets and put on top of lettuce. Finalise with crumbled blue cheese, walnuts and the rest of the sauce. Serve for example with pumpkin seed roll.