Bacon dumplings – salami – salad

Ingredients for 6 servings:

• 6 dumplings (bacon), ready-made product
• 300 g beans, tender green
• 2 sprigs savory
• Salt
• 3 onions, red
• 150 g gherkins
• 150 g salami (garlic or paprika), cut into 2-3 mm thick slices
• 75 g cheese (Appenzeller)
• 75 g cheese (Edam)
• 1 bell pepper(s), yellow
• 4 tomatoes
• 4 tbsp vinegar (white wine)
• Pepper, colored, from the mill
• 1 pinch(s) of sugar
• 1 tsp mustard, hot
• 1 tsp horseradish, grated
• 4 tbsp beer, dark
• 2 dashes Worcestershire sauce
• 6 tbsp oil
• 1 handful of frisée lettuce
• 1 bunch of chives

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

hearty and savory

Prepare dumplings according to the package instructions and let cool. Cut into slices approximately 3-5 mm thick and then halve. Trim and wash the beans, cut into pieces approximately 3-4 cm long, and cook in boiling salted water seasoned with savory until al dente. Refresh, drain, and let cool. Peel the onions and cut into thin rings, and the cucumbers into sticks. Remove the skin and rind from the salami and cheese and also cut into sticks. Wash and dry the tomatoes, remove the stems, and cut into thin slices. Mix the vinegar with salt, pepper, and sugar. Add the mustard, horseradish, beer, and Worcestershire sauce, then whisk in the oil. Mix in all the prepared ingredients and let stand for about 10 minutes. Wash the frisée, spin dry, and tear into pieces. Rinse the chives, dry them, and cut them into 2-3 mm long rolls. Season the salad, mix with frisée and sprinkle with chives.