Coloured salad in ciabatta

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 fresh ciabatta bread (approx. 500 g)
  • 50 g Butter
  • 300 g Kassel salmon
  • 4-5 Tbsp Oil
  • 600 g colourful peppers
  • 250 g Cucumber
  • 150 g Radishes (net)
  • 1 (approx. 150 g) Mini romaine lettuce
  • 1 medium onion
  • 3 TABLESPOONS Essig White Balsamic
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 125 g mayonnaise
  • 80 g Tomato ketchup
  • 2 TABLESPOONS Milk
  • 1 TABLESPOON Worcestershire sauce
  • 1/2 TEASPOON Sugar

Directions

  1. 1

    Cut off a wedge-shaped lid from the bread towards the middle. Cut the lid into small cubes. Melt butter in a large pan and fry the bread cubes until crispy brown, turning them over. Remove from the pan and let it cool down. Cut the smoked pork into cubes as well. Heat 2 tbsp. oil in a frying pan and fry the pork loin for 4-5 minutes, turning it over. Let it also cool down

  2. 2

    Clean, wash and drain the peppers, cucumber, radishes and romaine lettuce. Dice paprika and cut radishes into slices. Quarter cucumber lengthwise and cut into slices. Cut lettuce into strips. Peel and dice onion

  3. 3

    Mix vinegar, salt, pepper and onions. Fold in 2-3 tablespoons of oil. Mix paprika, cucumber, radish, lettuce and smoked pork with the vinaigrette. Fill bread with plenty of lettuce. Put the rest of the salad in a bowl

  4. 4

    Mix mayonnaise, ketchup and milk. Season with Worcestershire sauce, salt, pepper and sugar. Spread some of the cocktail sauce over the salad in the bread and sprinkle with croutons. Cut the bread into 4 pieces. Add the rest of the sauce and croutons and the rest of the salad

Nutrition Facts

KCAL
810 kcal
CARBS
83 g
FATS
40 g
PROTEINS
26 g

Categories & Tags

Main DishesSummerSalad