Bittersalad with White Onions

Peel the onions, cut off the stalk side and cut out with a parisienne spoon. Cut mozzarella into cubes. Heat olive oil in a frying pan and sauté diced peppers and zucchini. In a baking dish, mix vegetable cubes with rubbed thyme, chopped mozzarella, salt, anchovy fillets and pepper.

Fill the hollowed out onions with the mixture and put them in the oven at 180 degrees for 25 minutes, adding a little water.

Clean and rinse radicchio, arugula and chicory. Mix all ingredients for the dressing and marinate the lettuce with it.

Arrange leaf salad decoratively on plates, place onions in the middle, bring to the table garnished with chervil.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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