Salad plate with cheese & two dips

Name: Salad plate with cheese & two dips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pickled cucumber; 1/2 bunch Dill; 1 Garlic clove; 250 g Edible quark (20 %); 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS medium hot mustard; 3 TABLESPOONS liquid honey; 3 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS Oil; 1 Beet Cress; 400 g young carrots; 300 g Celery; 1/2 Iceberg lettuce; 200 g medieval Gouda

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pickled cucumber
1/2 bunch Dill
1 Garlic clove
250 g Edible quark (20 %)
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS medium hot mustard
3 TABLESPOONS liquid honey
3 TABLESPOONS White wine vinegar
2-3 TABLESPOONS Oil
1 Beet Cress
400 g young carrots
300 g Celery
1/2 Iceberg lettuce
200 g medieval Gouda

Directions

1
Clean the cucumber, wash it. Finely dice 1/2 of it. Wash the dill. Peel garlic. Chop both finely.
2
Mix quark with cucumber cubes, dill and garlic. Season to taste with salt, pepper and sugar
3
Mix mustard, honey and vinegar. Gradually fold in the oil. Rinse cress, cut from the bed and stir in. Season to taste with salt, pepper and honey
4
Clean or peel and wash the vegetables. For the carrots leave some green. Cut celery into pieces, salad into thin slices, rest of cucumber into slices. Cut cheese into thick sticks
5
Arrange vegetables and cheese. Serve dips separately. Serve with pumpernickel or wholemeal bread
6
Drink: apple spritzer