Cheese sticks on salad

Name: Cheese sticks on salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 thick slices (approx. 100 g each) of medieval Gouda cheese; 2 Eggs; 2 TABLESPOONS Flour; 8 TABLESPOONS Breadcrumbs; 1/2 l Rapeseed oil for frying; 1 Onion; 20 g Walnut kernels; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 1 glass (370 ml) Beetroot balls; 200 g Lamb's lettuce

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 thick slices (approx. 100 g each) of medieval Gouda cheese
2 Eggs
2 TABLESPOONS Flour
8 TABLESPOONS Breadcrumbs
1/2 l Rapeseed oil for frying
1 Onion
20 g Walnut kernels
3 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
1 glass (370 ml) Beetroot balls
200 g Lamb's lettuce

Directions

1
Cut the cheese into thick sticks. Whisk the egg. Put flour and breadcrumbs on 2 plates. Turn cheese sticks first in flour, then in egg, then in breadcrumbs. Turn again in egg and breadcrumbs.
2
Heat the oil in a pan. Fry cheese sticks in it in portions all around for approx. 3 minutes. Lift them out and let them drain. Peel and finely dice the onion. Coarsely chop the walnuts. Season vinegar with salt, pepper and sugar, fold in oil.
3
Add onion and nuts. Drain the beetroot and cut into slices. Clean lamb's lettuce, wash thoroughly and spin dry. Arrange lamb's lettuce and beetroot on a plate, pour vinaigrette over it.
4
Carefully place cheese sticks on top. Buttered nut bread tastes good with it.