Crunchy garden salad

Name: Crunchy garden salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cucumber; 1 collar Radishes; 2 red onions; 300 g Kohlrabi; 80 g Gouda cheese; 1/2 Lettuce; 1/2 Oak leaf salad; 6 TABLESPOONS Cider vinegar; 5 TABLESPOONS Oil; 1 TEASPOON coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 stem(s) Dill; 1 Beet Cress; 3 discs Toast; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Dill flowers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cucumber
1 collar Radishes
2 red onions
300 g Kohlrabi
80 g Gouda cheese
1/2 Lettuce
1/2 Oak leaf salad
6 TABLESPOONS Cider vinegar
5 TABLESPOONS Oil
1 TEASPOON coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 stem(s) Dill
1 Beet Cress
3 discs Toast
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Dill flowers

Directions

1
Clean and wash the cucumber and radishes and slice into thin slices. Peel and slice the onions. Peel, wash and cut kohlrabi into sticks. Cut the cheese also into sticks. Clean and wash salads, pluck them into bite-sized pieces and place them on a plate.
2
Spread prepared vegetables and cheese on top. Whip vinegar and mustard. Season with salt, pepper and sugar. Whip the oil into it. Wash and chop the dill. Cut the cress briefly. Stir in herbs. Distribute evenly over the salad, let it stand for a while. Garnish with dill blossoms as desired.
3
Wash and chop the dill. Cut the cress briefly. Stir in herbs. Distribute evenly over the salad, let it stand for a while. Garnish with dill blossoms as desired. Cut toast into small cubes, fry in hot fat until golden brown and add to the salad.