Description
A summer salad punctuated by German cheese recalls the food and culture of the Alps and makes a perfect picnic side dish.
Ingredients
Scale
- 6 ounces Castello Weissbier cheese, cut into ½ inch cubes
- 1 large onion, chopped
- ½ cucumber, diced
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- 3 Roma tomatoes, diced
- 2 cups finely chopped iceberg lettuce
- ½ can drained kidney beans
- ½ can drained corn
- For the dressing:
- 5 tablespoons canola oil
- 3 tablespoons apple cider vinegar
- 1½ teaspoons salt
- ¾ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 1½ teaspoons German or yellow mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon chopped fresh marjoram
Instructions
- Combine the vegetables, kidney beans, corn, and cheese in a large mixing bowl.
- To make the dressing, whisk together the oil, vinegar, salt, sugar, pepper and mustard until emulsified. Stir in the fresh herbs.
- Pour the dressing over the salad, cover, and refrigerate at least 3 hours before serving. Let stand at room temperature at least 30 minutes before serving. Enjoy with some crusty bread.
- Prep Time: 4 hours
- Category: Side Dish
- Cuisine: German