Cucumber and radish salad in apple dressing

  • 20 minutes
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  • gluten-free, 
  • lactose-free, 
  • vegetarian

Ingredients for 4 Portions

4 tbsp white wine vinegar
1 tbsp lemon juice
6 tbsp oil
½ tbsp coarse mustard
1 tsp honey
Salt, pepper
1 small apple
3 tbsp sunflower seeds
250 g Emmentaler AOP
1 cucumber
1 bunch radishes
Some cress

Star of the dish
Emmentaler AOP Organic Mild/Classic

For the dressing: mix the vinegar with the lemon juice, oil, mustard, honey, salt and pepper. Peel the apples and grate directly into the dressing using a fine grater. Mix.

Lightly toast the sunflower seeds in a pan without fat. Cut the Emmentaler AOP into small cubes. Halve the cucumber lengthways and cut into 5 mm thin slices. Cut the radishes in thin rounds.

Mix the Emmentaler AOP, cucumber and radishes with the dressing and place on a plate. Scatter sunflower seeds and cress on top.

«Enjoy your meal»
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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