Mediterranean cheese salad
To make this Mediterranean cheese salad, Christian Kuchler took his inspiration from the «Le Baron» and «Füürtüfel» cheeses. Served with fine beef fillet, onions, pickles, radishes, sage, baked tomatoes, and chili. Mouth-watering proof that cheese from Studer can be used to create culinary masterpieces!
Ingredients
serves 4 Personen| 4 piece(s) | beef fillets, each approx. 200g |
| 150 g | «Le Baron», cut into small cubes |
| 100 g | «Füürtüfel», cut into small cubes |
| 1 piece(s) | red onion, finely sliced |
| 1 piece(s) | garlic clove, crushed |
| 1 piece(s) | spring onion, finely sliced |
| 1 piece(s) | gherkin, cubed |
| 1 piece(s) | cucumber, cubed |
| 2 | radishes, sliced into thin discs and placed in water |
| 0.5 bundle | chives, finely chopped |
| 1 branch(es) | sage, finely chopped |
| 1 branch(es) | flat-leaf parsley |
| 3 piece(s) | baked tomatoes (dried tomatoes), cubed |
| 0.5 piece(s) | chili pepper, finely chopped |
| 3 tbsp | olive oil |
| 1 tbsp | rapeseed oil |
| 2 tbsp | Kressi vinegar |
| 2 tbsp | raspberry vinegar |
| salt, pepper |
Preparation
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Briefly bring the onions and garlic to the boil in the Kressi vinegar.
Add the remaining vinegars and oils.
Combine the remaining herbs and the vegetables in a bowl to make a salad and set to one side at room temperature.
Season the beef fillet to taste with salt and pepper and grill on a high heat.
Let it rest on the top grill rack for approx. 15 minutes on a low heat until it reaches a core temperature of 56°C (medium).
Arrange the salad on a plate.
Slice the fillet and lay it on top of the salad.
Cheese types used
