Cheese Salad With Celery, Carrots And Almonds Recipe
Roast almonds in a hot pan, add oil and season with salt. Remove and put aside. Clean and wash the salad, pluck into bite-sized pieces and drain.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.citchn.com.
Ingredients
- 50 g unpeeled almonds
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Salt
- 1 Head picking salad
- 100 g Salad cream (36 % fat)
- 150 g Whole milk yoghurt
- 3 TABLESPOONS Red wine vinegar
- 1 TABLESPOON apple juice
- 7-10 Tbsp Cayenne pepper
- 1 TEASPOON Sugar
- 2 medium-sized carrots (à approx. 100 g)
- 1/2 (approx. 300 g) Celery Tuber
- 1 collar Chives
- 8 round slices of pumpernickel
- 20 g Butter or margarine
- 200 g Gorgonzola cheese
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