Liver cheese salad

Name: Liver cheese salad
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3 Pretzel sticks (à approx. 100 g); 50 g Butter; 5 Onions; 400 g Gherkins; 2 Federation Radishes (approx. 230 g each); 6 discs (125 g each) Meatloaf; 6 Stem(s) Parsley; 125 ml white balsamic vinegar; 75 g grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-1 1/2 Tbsp Sugar; 5 TABLESPOONS Olive oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

3 Pretzel sticks (à approx. 100 g)
50 g Butter
5 Onions
400 g Gherkins
2 Federation Radishes (approx. 230 g each)
6 discs (125 g each) Meatloaf
6 Stem(s) Parsley
125 ml white balsamic vinegar
75 g grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-1 1/2 Tbsp Sugar
5 TABLESPOONS Olive oil

Directions

1
Dice pretzel sticks. Melt the butter in a large pan and roast the lye cubes in it while turning them over at low heat and take them out. Peel onions and cut them into fine rings. Dice ##cucumbers##. Radishes clean, wash. Put 1 radish aside for garnishing. Cut the remaining radishes into slices. Cut liver loaf into strips. Wash parsley, shake dry and cut into strips. For the vinaigrette, mix vinegar, mustard, salt, pepper and sugar. Fold in olive oil. Mix the meat loaf, onions, cucumber and radishes, parsley and vinaigrette and leave to stand for about 30 minutes. Arrange in a salad bowl garnished with radishes and some lyes##bread##croutons sprinkled on top. Add the rest of the croutons extra
2
With 10 people:
3
Waiting time approx. 30 minutes