Salad platter
easy
40 mins
40 mins
Ingredients
- 2 Carrots
- 1 Kohlrabi
- 1 collar Radishes
- 1/2 Cucumber
- 1/2 Lettuce
- 100 g medieval Gouda cheese
- 150 g Kassel cold cuts
- 1 Onion
- 1/2 bunch Dill, chives, parsley
- 4 TABLESPOONS Herb Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Oil
- 250 g Schmand
- 7-10 Tbsp juice of 1/2 lemon
- 3 TABLESPOONS Apricot Jam
- 1/2 TEASPOON green pickled peppercorns
- 7-10 Tbsp Ice Creams and Herbs
Directions
- 1
Peel, wash and roughly grate the carrots. Peel kohlrabi and cut into thin sticks. Clean, wash and slice the radishes. Wash, halve and slice the cucumber. Clean, wash and drain the salad. Cut cheese and sliced pork into cubes.
- 2
Peel and chop onion. Wash herbs and chop finely. Mix vinegar, salt, pepper and sugar. Whip oil into it. Fold in onion and herbs. Mix sour cream, lemon juice and apricot jam. Season to taste with salt. Add peppercorns. Line a plate with salad leaves. Mix salad ingredients and arrange on top. Spread some apricot sauce on top.
- 3
Mix sour cream, lemon juice and apricot jam. Season to taste with salt. Add peppercorns. Line a plate with salad leaves. Mix salad ingredients and arrange on top. Spread some apricot sauce on top. Garnish with ice crevices and herbs. Serve both sauces separately
- 4
Dishes: Warncke
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