in Germany

Spicy pretzel salad

updated

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Ingredients for 4 servings:

  • 2 pretzels from the previous day
  • some butter
  • 1 bunch of radishes
  • 6 m.-sized pickle(s)
  • 200 g Harzer cheese
  • 15 cocktail tomatoes
  • 2 tbsp chives
  • 2 tbsp cress
  • 1 large lemon(s), the juice
  • 1 tsp mustard, medium hot
  • 1 tsp honey
  • 1 tbsp vinegar
  • 2 tbsp olive oil
  • some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

fine use of leftovers for stale pretzels

Heat the butter in a pan. Cut the pretzels into pieces, fry until golden brown, and set aside. Slice the radishes, pickles, and Harzer cheese. Halve or quarter the cherry tomatoes. Arrange on plates. For the dressing, combine the lemon juice, mustard, honey, vinegar, and olive oil. Season with salt and pepper. Pour the dressing over the salad. Finally, arrange the pretzels, the finely chopped chives, and the cress on top of the salad.

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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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