Waldorf salad with Emmentaler Switzerland AOP and yoghurt curry dressing
1 natural yoghurt (125 g)
1 ½ tsp curry powder
1 teaspoon maple syrup
2 green apples, cut into thin slices
2 red apples, cut into thin slices
1 lemon, juice
12 slices of Emmenteler Switzerland AOP
4 tbsp walnuts, chopped
4 tbsp raisins, chopped
1 red Radicchio, leaves
4 mini chicory, leaves
Time required: 15 minutes
Dressing: Put the yogurt in a bowl and season it with curry, maple syrup and salt and pepper. Put in the fridge.
Mix the apple slices in a bowl with lemon juice, so they do not brown. Cut the Emmentaler AOP in slices (of the size of the apple). Set aside.
Now turn alternately a slice of green apple, a slice of red apple and a slice of Emmentaler AOP on each plate. Sprinkle the nuts and raisins, then add a leaf of Raddiccio and some chicory leaves. Repeat the whole up to 3 layers superimposed. Then sprinkle with yoghurt curry dressing.
Für eine überraschende Optik den Salat in Einmachgläsern anrichten.