We had a lot of fun making this cheese salad. Not only did we get to use our studio kitchen in Berlin, we got to make a salad. With cheese!
We know full well the nutritional value of eating good vegetarian salads (who doesn’t?).
They can promote weight loss, they can provide a plethora of nutrients and vitamins and they can be an environmentally-friendly way of eating.
That’s all well and good, but if they don’t appeal then I’m unlikely to eat them!
And for salads to appeal to me, they have to do or be something special. Cheese is a fine way for a salad to do that.
In fact, the cheese is integral to this cleverly named cheese salad. I highly recommend getting a good cheddar – to me, there is no better cheese.
Choosing the right cheese for your salad
To those of you that are new to cheddar then I suggest looking for one that has been matured for about 12 months.
Any less and they won’t have the full flavour that cheddar should have (though you can get away with 9 months in a push).
Much more than 12 months (especially 18 months and above) and we’re starting to head into ‘vintage’ cheddar territory. While I personally love vintage cheddar, I wouldn’t recommend it as a starting point.
Of course, cheddar isn’t always available – or maybe you just don’t like cheddar. In that case simply use your favourite cheese.
Medium to hard cheeses work best in this particular salad as we want to have a little ‘bite’ to it.
One final note on cheese – make sure it is vegetarian. It may come as a surprise but many cheeses contain rennet, a horrible ingredient, that when included, renders cheese non-vegetarian. Be sure to look for a version with ‘artificial’ or ‘microbial’ rennet.
Soak. Up. The. Flavour!
The other big appeal of this salad is how well the flavours combine together. By thinly slicing the onion at the beginning we let it soak up the rest of the quickly-made dressing. This ensures we get full flavour with every bite.
Mostly thanks to the cheese, this salad is also really high in protein. In fact, just a single servings packs a whopping 25g. That’s a lotta protein!
Cheese and… weight loss?
Yep, sure, they can definitely hit the weight-loss spot! If you need help with losing weight or just want to get a better overview of how to do it and how it can help you, there is a free weight loss meal plan and guide over here. Yep, free, gratis!
Awesome Cheese Salad
- 3 tbsp white wine vinegar
- ½ tsp mustard
- ½ tbsp maple syrup (honey or agave syrup is fine too)
- 2 tbsp olive oil
- ½ red onion
- 2 handfuls salad (lettuce or purple kale)
- 1 ½ cups cheddar cheese, diced (1.5 cups = 7oz or 200g)
- 4 pickled gherkins (4 = 3oz or 100g) (in a jar, spiced)(called pickles in the US and Canada)
- 1 bunch parsley
- Salt & pepper to taste
- Serve with a slice of whole grain bread on the side.
- Mix the white wine vinegar, mustard, honey, salt, pepper and olive oil together in a small mixing bowl.
- Slice the red onion into thin half rings. Thin is important. Put them into the dressing to soak.
- Give the salad a quick clean and dry. Chop or rip it into small pieces and put in a large salad bowl.
- Slice the cheese into strips and add to bowl.
- Slice the gherkins into strips as well, add to bowl.
- Give the parsley a quick wash, shake and slice it into small pieces. Add to bowl.
- Mix the salad around then pour the dressing over the top. Give it a good mix to make sure everything is fully coated. Serve!