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Cheese and herb salad

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Ingredients for 4 servings:

  • 250 g Emmental or Gouda, young
  • 1 avocado(s), ripe
  • 2 onions, red
  • 1 pack of mixed herbs (8 herbs), frozen
  • 1 tsp mustard, hot
  • 4 tbsp white wine vinegar
  • 4 tbsp sunflower oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Slice the cheese and onions into thin strips. Cut the avocado lengthwise around the pit, twist it to remove the pit, and scoop out the flesh with a melon baller or teaspoon. Mix the mustard, vinegar, salt, and pepper together, then whisk in the oil with a fork to create a creamy dressing. Mix the salad ingredients with the dressing and let it sit for at least 2 hours. The longer the salad sits, the better it tastes. It’s also great for preparing the day before.

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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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