Cheese and Salami Salad (Buffet cookery)

 

Serves 4 

• 1 clove garlic, finely chopped
• 5 tablespoons canola oil
• 3 tablespoons wine vinegar
• Salt and black pepper
• Pinch of sugar
• Pinch of dried rosemary
• 1 bay leaf
• 100 gr green noodles
• 100 gr thinly sliced salami
• 225 gr Emmental cheese
• 2 onions

1. Beat the oil with the vinegar, garlic, salt, pepper and sugar ; crush the rosemary and bay leaf and add to the dressing, cover and leave to stand at room temperature for 2 hours.
2. Cook the noodles in plenty of salted water following the instructions on the packet ; take care that you do not over-cooked them.
3. Rinse through with cold water, drain and leave to cool.
4. Cut the salami and cheese into thin strips ; peel the onions and cut into rings.
5. Mix all the salad ingredients together, cover and leave to stand in a cool place ; strain the dressing and sprinkle over the salad just before serving.

BON APPÉTIT