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  • Menu for 4 persons
  • Preparation time 25 minutes
  • Vegetarian


  • Arrange the endive leaves and lamb’s lettuce on the plates. Garnish with radish slices and sprinkle with sprouted wheat berries.
  • For the dressing: Combine all ingredients, season generously, and drizzle over the salads.
  • Top with rosettes of Tête de Moine. Serve with wholegrain bread.

Ingredients for the salad

  • 2–4 endives, leaves trimmed and left whole
  • 100 g lamb’s lettuce
  • a few small radishes, sliced
  • 50 à 100 g sprouted wheat berries
  • 8 Tête de Moine AOP Rosettes

Ingredients for the sauce

  • 1 tsp mustard
  • 3 Tbsp white wine vinegar
  • 3 Tbsp canola oil
  • 4 Tbsp kefir or plain yogurt
  • 1 pte knifepoint of sugar
  • salt and pepper
  • ramson leaves, thinly sliced


  • The sprouted wheat berries may be substituted by cooked grains such as green wheat or brown rice. Other herbs may be used instead of the ramson leaves.

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