Nutrition Facts
4 servings
4
Recipe for All-Green Salad with Extra Appenzeller Cheese
A gourmet salad.
Ingredients
160 broccoli
100 raw split peas
100 Appenzeller Extra
4 pumpkin seeds
1 ripe avocado
1 spinach leaves
6 olive oil
3 wine vinegar
4 thyme
Salt and freshly ground pepper
Directions
1
The day before, soak the split peas in a large volume of cold water. The next day, drain and rinse them. Cook for 45 minutes in four times their volume of unsalted cold water. Drain them.
2
Cut the broccoli into florets and steam them for 15 minutes. Cut the cheese into thin slices, then cut each slice into 4 to form small triangles.
3
Peel the avocado and remove the pit. Cut it into cubes. Mix together the olive oil and vinegar. Add the thyme leaves. Season with salt and pepper.
4
Mix together the broccoli, split peas, avocado, spinach leaves, and pumpkin seeds. Drizzle with dressing and add the cheese triangles. Serve quickly.
5
To finish
Ingredients
Ingredients
160 broccoli
100 raw split peas
100 Appenzeller Extra
4 pumpkin seeds
1 ripe avocado
1 spinach leaves
6 olive oil
3 wine vinegar
4 thyme
Salt and freshly ground pepper
Directions
Directions
1
The day before, soak the split peas in a large volume of cold water. The next day, drain and rinse them. Cook for 45 minutes in four times their volume of unsalted cold water. Drain them.
2
Cut the broccoli into florets and steam them for 15 minutes. Cut the cheese into thin slices, then cut each slice into 4 to form small triangles.
3
Peel the avocado and remove the pit. Cut it into cubes. Mix together the olive oil and vinegar. Add the thyme leaves. Season with salt and pepper.
4
Mix together the broccoli, split peas, avocado, spinach leaves, and pumpkin seeds. Drizzle with dressing and add the cheese triangles. Serve quickly.
5
To finish
Notes
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