Ingredients
serves four
- 300 g of Gruyère cheese, cut into thin sticks
- 100 g of celery, cut into thin sticks
- 100 g of leek, cut into thin sticks
sauce:
- 180 g of natural yoghurt
- 50 g of finely diced baby carrots
- 3 tbs of apple vinegar
- 2 tbs of rapeseed oil
- salt and pepper
- some grated baby carrot and a little dill for garnish
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Toss the cheese, celery and leek. Serve in bowls.
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2 For the sauce: mix and finely puree all the ingredients; season. Dribble the sauce over the cheese and vegetables.Garnish wit baby carrots.
Preparation hint
Use Emmentaler cheese for the salad as well,instead of just Gruyère. The sauce tastes just as good on a lettuce and potato salad.
Bon
Appétit
Appétit
