Spicy salad plate

Name: Spicy salad plate
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Rocket (arugula); 7-10 Tbsp or young leaf spinach; 4 medium-sized tomatoes; 150 g Mushrooms; 4 thicker slices; 7-10 Tbsp Pig's tongue in aspic or; 7-10 Tbsp cooked ham; 2-3 TABLESPOONS Vinegar (e.g. wine vinegar); 1 TEASPOON grated horseradish (from the jar); 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 3-4 Tbsp Oil; 1/2 bunch Chives

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Rocket (arugula)
7-10 Tbsp or young leaf spinach
4 medium-sized tomatoes
150 g Mushrooms
4 thicker slices
7-10 Tbsp Pig's tongue in aspic or
7-10 Tbsp cooked ham
2-3 TABLESPOONS Vinegar (e.g. wine vinegar)
1 TEASPOON grated horseradish (from the jar)
7-10 Tbsp salt, white pepper
1 pinch Sugar
3-4 Tbsp Oil
1/2 bunch Chives

Directions

1
Sort the rocket or spinach, wash well and drain. Clean, wash and slice the tomatoes. Clean, wash and slice the mushrooms
2
Halve slices of cold cuts and cut into narrow strips
3
Mix vinegar and horseradish in a small bowl. Season with salt, pepper and sugar. Fold in the oil. Wash the chives and cut into fine rolls, stir in
4
Loosely mix rocket or spinach, tomatoes, mushrooms and cold cuts. Arrange everything on plates and sprinkle with the horseradish marinade. Serve with farmhouse or wholemeal bread
5
Drink: dry sherry