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Radish and cress salad with meatloaf

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Ingredients for 4 servings:

  • 4 bunch radishes
  • 3 boxes of cress
  • 250 g Leberkäse
  • 3 tbsp red wine vinegar
  • salt and pepper
  • tsp mustard
  • 3 tbsp oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash and trim the radishes, cut them into thin slices, and place them in a bowl. Trim and wash the cress, then add it to the radishes. Dice the meatloaf and add it to the radishes and cress. Mix everything well. Combine the vinegar, mustard, salt, and pepper, stir in the oil, and drizzle the dressing over the salad. Let it sit for about 20 minutes, then serve with slices of fresh, buttered farmer’s bread.

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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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