Grand Prix Gourmet

A thrilling race, a favorite circuit and delicious food. The perfect way to spend a Sunday! We started with lots of pretzels with various mustards, an Austrian White Bean Salad, Brat Sliders, Gugelhupf Cake and a sprightly Hugo Spritz.

RECIPES:
•Brat Sliders, bratwurst sausages, caramelized peppers and onions
•Gugelhupf Cake, a traditional Austrian Bundt cake 
•Hugo Spritz
•Austrian-Style White Bean Salad with Walnut Oil, Styrian-inspired white bean salad
Ingredients
2 cans white beans (cannellini or navy), drained and rinsed
1 red onion, finely diced
3 tbsp apple cider vinegar
2 tbsp toasted walnut oil
1 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp sugar
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh chives or parsley, chopped

1. Place the diced 1 red onion, finely diced in a small bowl and pour 3 tbsp apple cider
   vinegar over it. Let sit for 10 minutes to mellow the sharpness.
2. Whisk 1 tsp Dijon mustard, 1/2 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper into the
   onion and vinegar. Then drizzle in 2 tbsp toasted walnut oil and 1 tbsp olive oil, whisking
   until combined.
3. Gently warm 2 cans white beans (cannellini or navy), drained and rinsed in a small
   saucepan for a few minutes — warm beans absorb dressing much better than cold.
   Don’t boil, just warm through.
4. Pour the dressing over the warm beans and toss gently to coat. Let sit at room
   temperature for at least 30 minutes before serving.
5. Taste and adjust salt or vinegar as needed. Top with 2 tbsp fresh chives or parsley,
   chopped and an extra small drizzle of walnut oil right before serving.

Notes
Toasted walnut oil is key — make sure the label says “toasted” (sometimes called
“roasted”). Plain walnut oil is much milder and won’t give you the same nutty depth. La
Tourangelle is a widely available brand.
Make-ahead friendly: Dress the beans a few hours ahead and refrigerate. Bring to room
temperature before serving and freshen with a little extra oil and vinegar.
Optional additions: Thinly sliced cucumber, a handful of arugula, or some crumbled feta all
work well here.