Summary
| Prep Time | 20 mins |
| Cook Time | 3 mins |
| Total Time | 23 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 pretzels from the day before
- some butter
- 1 bunch radishes
- 6 medium pickle (s)
- 200 g Harz cheese
- 15 cocktail tomatoes
- 2 tablespoon chives
- 2 tablespoon cress
For the dressing:
- 1 large lemon (s), the juice it
- 1 teaspoon mustard, medium hot
- 1 teaspoon honey
- 1 tablespoon vinegar
- 2 tablespoon olive oil
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the butter in a pan. Cut the pretzels into pieces, fry them until golden and set aside.
- Cut radishes, pickles and Harz cheese into slices. Halve or quarter the cocktail tomatoes. Distribute on plates.
- For the dressing, mix lemon juice, mustard, honey, vinegar and olive oil. Season to taste with salt and pepper. Pour the dressing over the salad.
- Finally, arrange the pretzels, the chives cut into rolls and the cress on the salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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