John Myers
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Light, Peppery Cheese Salad
The perfect light, peppery cheese salad recipe with a picture and simple step-by-step instructions.
Salad dressing:
- 1 bunch Spring onions fresh
- 2 Poles Celery
- 1 small Onion
- 100 ml Vegetable broth
- 2 tbsp Vinegar, according to taste / + –
- 3 turns Pepper from the mill / + –
- 1 tsp Garlic pepper from my KB, or bought
- 1 tsp Seasoned salt from my KB, or bought
- 1 tbsp Dijon mustard
- 1 tbsp Dill fresh or dried
- 1 Shot Worcester sauce
- 2 tbsp Rapeseed oil
- 1 turn Freshly grated nutmeg
- Who likes some fresh garlic
- Cut the cheese into slices or buy it already cut! 🙂 Then cut into leaves!
- Clean the spring onions and cut into oblique rings! Peel the onion and cut into thin rings. Clean and wash celery and cut thinly! Add everything to the cheese leaves!
Salad dressing:
- Mix the vegetable stock, vinegar, pepper, garlic pepper, seasoned salt, Dijon mustard, dill, Worcester sauce, nutmeg, and garlic well! Possibly add seasoning! Finally add the oil and whisk well again!
- Add the salad sauce to the cheese and vegetables and fold everything in well! Let it steep for a moment! Then serve with bread or fresh baguette!
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