ngredients (for 4 servings): 200 g of lambs’ tongue salad, 200 g of cress or cut and come again salad leaves, 150 g of casereccio (farmhouse-style) bread, 3 sprigs of fresh thyme, 1 clove of garlic, 250 g of Castelmagno DOP, 1 egg yolk, juice of 1 lemon, 150 cc extra virgin olive oil, 50 cc of fresh single cream, salt, pepper
Trim and wash the salad leaves carefully. Cut the crusts off the bread, slice it thinly and rub the slices with garlic. Cut them into small cubes and fry with a few drops of oil and the thyme until they are golden. Leave to cool.
To make the sauce: beat the egg yolks, salt and pepper, lemon juice and cream together and when thoroughly mixed continue beating, adding the oil very gradually, as for normal mayonnaise. Remove the rind from the Castelmagno and cut it into thin shavings to keep on one side. Add any crumbs of Castelmagno to the sauce, mix in well and keep in the fridge until serving. To serve: form a bed of salad on the plates and distribute the croutons over them. Add the shavings of Castelmagno and complete with the sauce.