in Recipes

Blériot salad

updated

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Ingredients for 4 servings:

  • 50 g walnuts
  • 250 g pineapple, from the can, unsweetened
  • 250 g Emmental or Edam cheese
  • 150 g beetroot, from the jar
  • 2 tbsp mayonnaise
  • 3 tbsp sour cream
  • Fruit vinegar (lemon vinegar)
  • Salt and pepper, white, freshly ground
  • tarragon

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a salad of cheese, beetroot and pineapple

Cut the pineapple, cheese, and beetroot into thin strips or cubes. Finely chop the walnuts. For the dressing, combine the mayonnaise, sour cream, lemon vinegar, salt, pepper, walnuts, and tarragon. Mix thoroughly with the other ingredients. The Blériot salad tastes best after it has been left to marinate for several hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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