Summary

Ingredients

• 6 dumplings (bacon), finished product
• 300 g beans, tender reen ones
• 2 sprigs savory
• salt
• 3 onion (s), red
• 150 g pickled cucumber (s)
• 150 g salami (arlic or paprika), cut into 2-3 mm thick slices
• 75 g cheese (Appenzeller)
• 75 g cheese (Edam)
• 1 bell pepper (s), yellow
• 4 tomato (s)
• 4 tablespoon vinegar (white wine)
• Pepper, colored, from the mill
• 1 pinch (s) sugar
• 1 teaspoon mustard, hot
• 1 teaspoon horseradish, grated
• 4 tablespoon beer, dark
• 2 dashes Worcester sauce
• 6 tablespoon oil
• 1 handful Frisée salad
• 1 bunch chives

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Instructions

1. Prepare the dumplings according to the instructions on the packet and let them cool. Cut into 3 - 5 mm thick slices and halve.
2. Clean and wash the beans, cut into pieces approx. 3 - 4 cm long and cook in boiling salted water, seasoned with savory, until firm to the bite. Quench, drain and let cool.
3. Peel onions and cut into thin rings, cucumber into sticks. Remove the peel and rind from the salami and cheese and cut into sticks. Wash and dry the tomatoes and remove the roots, cut into narrow slices.
4. Mix the vinegar, salt, pepper and sugar together. Add the mustard, horseradish, beer and Worcester sauce and only then whip in the oil. Mix in all the prepared ingredients and let it steep for about 10 minutes.
5. Wash the frisée, spin dry and pick up. Rinse and dry the chives and cut into rolls approx. 2 - 3 mm long.
6. Season to taste, mix with frisée and sprinkle with chives.