Barbecue salad

Ingredients for 12 servings:

• 1 bell pepper(s), yellow or red
• 1 bunch parsley, flat
• ½ cucumber(s) or 2 small cucumbers
• 4 tomatoes (vine tomatoes)
• ½ bulb(s) of fennel
• 10 radishes
• ½ head of romaine lettuce
• ½ head of oak leaf lettuce
• ½ head of radicchio
• ½ head of frisée lettuce or dandelion lettuce
• ½ bunch rocket
• 100 g purslane
• 1 chicory
• 3 stalk(s) Celery
• salt and pepper
• 1 tbsp capers, pickled, if desired
• 4 anchovy fillets in oil
• 1 garlic clove(s)
• 6 tbsp red wine vinegar
• 1 tsp mustard
• olive oil
• 150 ml vegetable stock
• 150 g smoked belly, fried, possibly or croutons or nuts

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Not only tasty for a barbecue – but should be enjoyed by a larger group

Wash the lettuce leaves (depending on what’s available; they should have a variety of leaves and colors) and parsley, and tear or chop them into small pieces. Slice or finely chop the bell peppers, cucumber, tomatoes, fennel, celery, and radishes. Mix all ingredients well in a large bowl. Blend the capers and anchovy fillets with the mustard and garlic clove in a blender. Add a little vegetable stock, vinegar, and olive oil, and blend again. If desired, add a little pepper and drizzle over the salad before serving, or serve only part of the salad and the rest when needed. Variation: Use a dressing made from mustard, stock, vinegar, oil, and sugar. You can also sprinkle fried smoked pork belly cubes, croutons, or nuts over the salad before serving. Due to the many different ingredients, this salad is only worthwhile for a larger group.