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Cheese and corn salad with cress

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Ingredients for 12 servings:

  • 600 g cheese (Gouda)
  • 4 small cans of corn, drained
  • 3 cups of crème fraîche with garlic (alternatively garlic curd)
  • 2 bowls of cress, fresh
  • n. B. Salt
  • possibly garlic granules

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

…whoever tries it, can’t get enough of it!

Cut the Gouda into small cubes. Mix with the drained corn and crème fraîche. Season with a little salt (note: the cheese already contains enough salt and will absorb it later!). Trim the cress stems and mix in. The salad is ready to serve. Note: Please do not use fresh garlic, as this will reduce the flavor of the salad. Season with a little garlic granules, if desired. This cheese salad is super simple and a random discovery made from leftover ingredients from other salads. The ingredients work so well together that they create a wonderful flavor.

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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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