Tilsiter cheese on purslane and salsify salad with a honey vinaigrette

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serves 4

  • 200 g of cream Tilsiter


  • 1 tbs of sugar
  • 1 small, chopped onion
  • 100 mL of cream
  • 2 tsp of lemon juice
  • 2 tbs of pine tree honey
  • salt and pepper
  • 500 g of salsify
  • white wine vinegar
  • 50 g of purslane, prepared and washed

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  1. 1 Caramelize the sugar in a pan for the vinaigrette. Add the onion, deglaze with the cream and cook for a few minutes. Then puree finely in the mixer. Season with lemon juice, honey, salt and pepper.
  2. 2 Peel the salsify and immediately put into a vinegar and water mix. Cut into pieces and steam until soft. Immediately marinate in some of the vinaigrette.
  3. 3 Cut thin slivers off the Tilsiter with a planing knife or peeler and shape them into flowers.
  4. 4 Serve the salsify with the purslane on plates. Lay the Tilsiter flowers on top and dribble on the remaining vinaigrette.

Cheese in this recipe