Cheese and salami salad

Ingredients for 4 servings:

• 1 clove(s) garlic
• 5 tbsp oil
• 3 tbsp white wine vinegar
• ½ tsp salt
• ¼ tsp sugar
• Rosemary, some dried needles
• ½ bay leaf
• ½ tsp pepper, dried green
• 100 g tagliatelle, green
• 150 g salami, in thin slices
• 200 g cheese, Emmental in one piece
• 2 onions

Instructions

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

Peel and finely chop the garlic clove. Mix the oil with the vinegar, garlic, salt, and sugar. Finely crush the rosemary and half a bay leaf between your fingers. Crush the pepper in a mortar and mortar and add it to the marinade with the crushed herbs. Let the marinade sit at room temperature for 2 hours. Cook the tagliatelle in plenty of boiling salted water until al dente. Then pour the pasta into a sieve, rinse with cold water, drain, and let cool. Cut the salami into 1 cm wide strips and the cheese into thin slices. Slice the onions into rings. Mix all ingredients together, cover, and refrigerate. Pour the salad marinade through a sieve over the salad and mix well again.