Autumnal celery salad with grapes and smoked pork

Ingredients for 6 servings:

• 1 small vegetable onion(s)
• 1 tbsp oil
• 2 tsp curry powder
• 4 tbsp white wine
• 2 jars of celery salad, 370 ml each
• 1 jar salad (carrot salad) 370 ml
• 200 g Kasseler cold cuts
• 75 g walnut kernels
• 125 g salad mayonnaise
• 1 pinch(s) of sugar
• 1 pinch of salt
• 3 pinch(s) pepper, white
• 100 g whipped cream
• 6 large lettuce leaves
• 3 sprigs parsley, flat
• 250 g grapes, light
• 250 g dark grapes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

ideal for guests

Peel the onion and finely dice, then sauté in hot oil. Sprinkle with curry powder and sauté briefly. Deglaze with white wine and simmer over low heat for about 2 minutes, then let cool. Drain the celery and carrot salad. Wash the grapes, remove the stems, halve and core if desired. Cut the smoked pork into strips and roughly chop the walnuts. Mix the curry and onion mixture with the mayonnaise, season with salt, pepper, and sugar. Whip the cream until semi-stiff and fold in. Mix the prepared salad ingredients with the curry mayonnaise and season again to taste. Serve on lettuce leaves and garnish with parsley leaves.