Apple and red cabbage salad with Emmentaler AOP

25 minutes

simple

Ingredients

Hinweis

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Emmentaler AOP, diced small
red cabbage
celery stalks
small beetroots, raw
organic green apples
nuts, peeled
lemon
extra virgin olive oil
a little mustard

Star of the dish

Emmentaler AOP Mild/Classic

Preparation

Chop the vegetables: Julienne the red cabbage, the celery sticks and beetroot into thin strips.
Cut the apple into small pieces and briefly place in lemon juice infused water.
Mix all the ingredients in a salad bowl and add the cubes of Emmentaler AOP.
Prepare a dressing using the juice of half a lemon, three tablespoons oil, salt and pepper and some mustard.
Pour the sauce over the salad, mix carefully and serve

«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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