Smokey Gouda Meal Salad

Brunch Dishes
Lunch Dishes
Main Courses
Vegetarian Dishes
Appetizers
Young Cheese
2 pers
30 min

Heerlijk recept voor een frisse maaltijd salade.

Ingredients

Persons-+

200g Smokey Gouda cheese

2 garlic cloves
100 g string beans
150 g (baby) chestnut mushrooms
250 g baby potatoes
0,5 cabbage lettuce (washed)
1 Red onion
3 baby cucumbers
100 g cherry tomatoes
8 radishes
1 tablespoon of honey
0,5 tablespoon of mustard
10 ml of olive oil
1 shallot
Pepper and salt

Preparation

Preheat the oven to 160 degrees.

Bring a medium pan of water to the boil and cook the garlic cloves with it.

If necessary, cut the baby potatoes into equal parts.

Remove the tips (top and bottom) of the haricots verts, then cut in half.

Cook the baby potatoes al dente for about 7 minutes. Rinse with cold water to avoid overcooking.

Cook the haricots verts al dente for about 6 minutes. Rinse with cold water to avoid overcooking.

Grate the Smokey Gouda.

Cut the stalks off the mushrooms and fill the cavities with the grated cheese. Place the mushrooms on a tray lined with baking paper and grill for about 12 minutes. Afterwards, remove them from the oven to cool down for a while. This will give the melted cheese the opportunity to harden and crisp up.

Cut the vegetables for the raw vegetables into small pieces.

Mix the honey, mustard, olive oil and chopped shallot with a whisk to make a smooth dressing. Season to taste with salt and pepper.

Mix the sliced raw vegetables, baby potatoes, haricots verts with the dressing.

Divide the head lettuce on the plate and top with the prepared salad and finish with the stuffed cheese mushrooms.

Ingredients