John Myers
Pretzel Salad with Veal Lyon and Cheese Sauce
The perfect pretzel salad with veal lyon and cheese sauce recipe with a picture and simple step-by-step instructions.
For the dressing:
- 3 Pc. Pretzel
- 300 g Veal Lyoner
- 1 bunch Fresh cress
- 200 g Gherkins
- 75 g Quark
- 75 g Sour cream
- 75 g Cream cheese double cream setting
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 4 tsp Paprika powder
- Salt and pepper
- 1 tbsp Rapeseed oil
- 1 tbsp Bianco balsamic vinegar
- 2 tbsp Cream
- Mix the quark, sour cream and cream cheese to a smooth mass. Finely chop the onions and garlic and stir well into the curd mixture together with the paprika, vinegar, oil and cream. Season to taste with salt and pepper.
- Cut the veal lyon and pickled cucumbers into slices and put them in a bowl together with the washed lettuce and the chopped pretzels, pour the dressing over them and mix carefully. (Shortly beforehand, put the pretzel in the oven on high heat for two minutes and let it cool down briefly, then it will be nice and crispy.) Arrange on the plates and garnish with the cress.
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