Summary

Ingredients

• 1 clove garlic
• 5 tablespoon oil
• 3 tablespoon white wine vinegar
• 0.5 teaspoon ½ salt
• 0.25 teaspoon ¼ sugar
• Rosemary, some dried needles
• 0.5 ½ bay leaf
• 0.5 teaspoon ½ pepper, dried green
• 100 g ribbon pasta, reen
• 150 g salami, thinly sliced
• 200 g cheese, Emmentaler in one piece
• 2 onions)

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Instructions

1. Peel and finely chop the clove of garlic. Mix the oil with the vinegar, garlic, salt and sugar. Finely grind the rosemary and half the bay leaf between your fingers. Crush the pepper in a mortar and add to the marinade with the grated herbs. Let the marinade steep for 2 hours at room temperature.
2. Cook the ribbon noodles in plenty of boiling salted water until they are firm to the bite. Then pour the pasta into a sieve, rinse in cold water, drain and let cool.
3. Cut the salami slices into 1 cm wide strips and thinly slice the cheese. Cut the onions into rings. Mix all ingredients together and cover and chill. Pour the salad marinade over the salad through a sieve and mix well again.