Ingredients:
For four people you will need:
1 tbsp caraway seeds
500 g daikon
4 tbsp lemon juice
6 tbsp white wine vinegar
6 tbsp grape seed oil
1 tbsp runny honey
Salt
3 bay leaves
Pepper
400 g baloney cut into slices
8 radishes
1 bunch of chives
3 sprigs of parsley
120 g Appenzeller cheese
2 sticks of celery
1 pretzel
Butter
Method:
Toast the caraway seeds in a pan, leave them to cool, and finely grind them with a mortar and pestle. Peel the daikon and thinly grate it. Whisk the lemon juice, vinegar, oil, and honey with 1⁄2 tsp salt and half of the caraway seeds. Score the bay leaves several times and add them to the dressing with the daikon. Season with pepper and leave it all to marinate for 15 minutes.
Cut the baloney into quarters. Wash the radishes and thinly slice them. Finely chop the chives. Pluck and finely chop the parsley leaves. Coarsely grate the cheese. Wash the celery, remove the strings, and thinly slice it at an angle; place the celery leaves in cold water. Add the baloney, radishes, celery, and half of the herbs to the daikon and leave to marinate for a further ten minutes.
Cut the pretzel into approx. 1 cm cubes. Heat the butter in a nonstick pan, fry the pretzel cubes until golden brown, and leave them to drip on a paper towel. Stir the cheese and celery leaves into the salad and remove the bay leaves. Season the salad with salt and pepper and serve it onto plates. Sprinkle the remaining herbs, caraway seeds and pretzel croutons over the top and serve immediately.
