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Salad with leek, pineapple, cheese and roasted almonds

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Ingredients for 4 servings:

  • 3 stalk(s) leeks
  • 300 g pineapple
  • 250 g cheese (young Gouda)
  • 100 g almond sticks
  • 1 tbsp butter
  • 1 cup crème fraîche
  • 1 lemon(s)
  • Salt and pepper, white
  • Cayenne pepper
  • some leaf salad for serving

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a refined taste experience

Cut the Gouda and pineapple into thin sticks. Toast the almond slivers in a pan with hot butter until golden brown. Transfer to a paper towel and drain. Cut the leek into thin rings and briefly place in boiling water. Drain well. For the dressing, season the crème fraîche with lemon juice, salt, pepper, and cayenne pepper. Mix the Gouda, leek, and pineapple with the dressing. Arrange the lettuce leaves on a large platter. Arrange the salad on top. Sprinkle with the toasted almonds and serve.

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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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