Who Tossed My Salad? (With Aged Gouda, Obviously)
Alright, here’s the truth — salads get a bad rap in New Zealand.
They show up to the BBQ, look all leafy and innocent, and get pushed aside for the sausages. But this one? This salad steals the show.
Meet the Curly Endive with Dill Mayo, Pickled Onion & Aged Gouda — crisp, creamy, tangy, and full of attitude. It’s a bit fancy, a bit bold, and unapologetically Kiwi-chic.
Let’s break it down:
Curly Endive brings that crunch — like lettuce with personality.
Dill Mayo cools things down — creamy, herby, and oh-so-fresh.
Pickled Onion cuts through the richness — a sharp zing that wakes up your taste buds.
And then, there’s Aged Gouda — the grown-up of the cheese world. Deep, nutty, caramel-toned, and confident enough to make you forget every other salad you’ve had.
It’s the kind of dish you serve when you want to impress — but still act like you “just threw it together.” Because, honestly, it’s that easy.
Recipe: Curly Endive with Dill Mayo, Pickled Onion & Aged Gouda
Ingredients:
2 cups curly endive (washed & dried)
½ red onion, thinly sliced
2 tbsp white vinegar
1 tsp sugar
½ cup mayonnaise
1 tbsp fresh dill (finely chopped)
A squeeze of lemon juice
Salt & pepper to taste
60g Aged Gouda of Global cheese Boutique, shaved into ribbons
How to Make:
Toss the onion slices in vinegar and sugar; let them pickle for 15 minutes.
In a small bowl, mix mayo, dill, lemon juice, salt, and pepper — that’s your creamy dressing sorted.
In a large bowl, toss your curly endive with the dressing.
Add the pickled onion and give it a gentle mix.
Top it all off with generous shavings of Aged Gouda — the kind that melts on your tongue before your fork hits the plate.
Pair It With:
A chilled Sauvignon Blanc, a crisp cider, or honestly — just your sunny Kiwi backyard and a good playlist.
Why It Works:
Because it’s got that perfect trio — creamy, crunchy, tangy.
And then comes Aged Gouda, tying it all together like a luxury handbag on a Sunday market outfit.