Dutch Salad Recipe

Origin: Netherlands Period: Traditional

This classic salad of apples, cheese and spinach is typically served as a side salad.

Ingredients

1 1/2 tbsp lemon juice
3 firm, green, eating apples
240g Edam cheese, rinded
210g preserved red peppers, drained
340g baby spinach

For the Dressing:
1 1/2 tbsp cider vinegar
3 tbsp corn oil
salt and freshly-ground black pepper
1/2 tsp mustard powder
1/2 tsp caster sugar

Dutch Salad Preparation:

Method:

Put the lemon juice in a bowl then core the apples before dicing. Add to the lemon juice and toss to combine (this will prevent them from turning brown). Dice the cheese (these should be the same size as the apples) then cut the red peppers into strips. Wash the spinach and cut away the stems then roughly break the leaves into small pieces.

Whisk all the dressing ingredients in a bowl, add the torn spinach and toss to combine. Drain the excess dressing from the leaves then arrange around the edge of the salad bowl. Toss the apples, cheese and red peppers in the remaining dressing then pile in the centre of the spinach. Serve.

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