John Myers
Crispbread Salad La Linda
The perfect crispbread salad la linda recipe with a picture and simple step-by-step instructions.
- 1 Cucumber
- 3 Tomatoes
- 150 g Radical
- 100 g Emmental
- 100 g Mozzarella
- 50 g Camembert
- 1 small Onion
- 2 tbsp Fresh dill
- 3 Discs Cheese pumpkin seed crisps see picture
- 180 g Seedless grapes
- For the dressing:
- 3 tbsp Aceto Balsamico di Modena walnut
- 1 tbsp Sesame oil
- Salt
- White pepper
- Wash the cucumber, peel, cut in half … with a spoon scrape out the seeds and the soft ones … then cut into slices … Wash tomatoes, cut in half … with a spoon scrape out the seeds and cut into slices … Wash radishes, halve lengthways and cut into slices … Cut mozzarella, Emmental and Camembert into strips … Wash dill, shake dry and chop finely … Peel onion, halve and cut into fine slices … Wash grapes and cut into small ones Stick skewers (put on their side)
- Put all salad ingredients in a large bowl ….. mix!
- Mix balsamic vinegar, sesame oil, water, salt and pepper into a dressing … pour over the salad … break the crispbread into bite-sized pieces … mix carefully with the rest of the salad … let it steep … Arrange on a plate and garnish with grape skewers … Enjoy your meal …
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