Tami at running with tweezers is the guest host of the 14th edition of Weekend Cookbook Challenge, created by Sara over at I Like To Cook. The theme this month: salad. I chose the cookbook Kochen mit Käse – Cooking with cheese*. I must buy it, when I saw the review at Fool for Food and …. the price. The English title: A Passion for Cheese* is available*.
Salads with cheese and meat are very popular in Northern Europe. I used Fontina, italian ham and sliced mortadella.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Insalata di Fontina|
|50||grams||Prosciutto, italian ham, cut into strips|
|100||grams||Fontina, cut into small bars|
|50||grams||Mortadella, cut into small bars|
|6||Gherkins, quartered lenghtwise|
|1||Red onion, halved and finely sliced|
|Pepper, black, freshly ground|
|1||tablesp.||Oregano, fresh, chopped|
|2||Filets anchovy, pickled|
|2||tablesp.||White wine vinegar|
|Gruyere, Emmentaler, Port-Salut oder|
|Tête de Moine|
|Paul Gayler, Kochen mit Käse|
|Edited *RK* 03/05/2007 by|
For the dressing whisk togehter oregano and mustard. Rinse salted anchovies, pat dry and chop finely. Stir into the mustard, add vinegar and mixed thoroughly. Add the olive oil and season with salt and pepper.
Boil the potatoes about 20 minutes until tender. Cool a while before peeling. Cut the peeled potatoes into slices 5 mm thick. Pour the dressing over the potatoes until warm. Let infuse the dressing for about 20 minutes.
Fold in the remaining ingredients. .
*=Affiliate-Link zu Amazon
Ulrike, I was going to make a potato salad for this event too but I just didn’t get around to it! I’ll just gaze at yours instead!
I love all types of salads. This one sounds delicious!
A winter salad – I love it! I’m ready for salads, again!