Ingredients:
10 people:
4 heads of romaine lettuce
250 g strawberries
1 bunch spring onions
¼ l whipping cream
1 lemon (juice and zest)
100 g Vesterhavsost cheese
1 tsp whole black peppercorns
1 pinch of salt
Procedure:
Lightly whip the cream and add lemon juice, grated lemon zest, and a pinch of salt. Stir it together and leave it in the fridge overnight to thicken.
Rinse the lamb's lettuce, dry it, and tear the leaves into large pieces.
Rinse the strawberries, remove the stems, and cut them into quarters.
Finely slice the spring onions on the diagonal.
Toast the black peppercorns in a dry pan until they begin to smell fragrant. Crush them coarsely in a mortar.
Grate or cut the Vesterhavsost cheese into thin flakes with a potato peeler.
Preparation:
Gently toss the salad, spring onions, and strawberries with the sour cream.
Divide the mixture between plates.
Sprinkle with spring onions, grated cheese, and crushed black pepper.
Chef's tip: Add roasted nuts such as walnuts or almonds for extra crunch and flavor.
