This week, in continuation of Oktoberfest celebrations and my second salad that I am teaching the girls, here is a classic perfect for midweek lunches or “I don’t know what to cook” Sunday nights. Tastes especially great with pretzels or other baked loaf.
FOR THE SALAD
1 roll Polony, cut into small pieces
300 g Gruyère or Emmentaler, grated
1 small jar mini gherkins, chopped
1 small Onion, finely chopped
1 bunch chives, finely chopped
FOR THE DRESSING
1 Tablespoon Mustard
3 Tablespoons White Wine Vinegar
4 Tablespoons Sunflower Oil
Salt and pepper to taste
1. Mix all the ingredients in a large bowl, season with the dressing.
2. Chill for approximately 30 minutes to allow the dressing to be absorbed.
3. Serve at room temperature.