John Myers
Ingredients for 2 servings:
- 4 small onions, red
- 8 small radishes
- 2 m.-large tomato(s)
- 40 g cucumber(s)
- 30 g carrot(s)
- 14 snow peas
- 30 g bell pepper(s), green
- 60 g grapes, dark blue, seedless
- 2 garlic cloves
- 10 g spice lily (aromatic ginger)
- 6 tbsp orange juice
- 2 tsp, leveled herbs, Italian, dried
- 2 tbsp red wine vinegar, mild
- 1 tsp oyster sauce
- 1 tsp sugar
- ½ tsp chicken broth powder
- 2 pinches of black pepper, freshly ground
- 8 slices of baguette
- 4 tbsp olive oil
- n. B. Dill tips, fresh
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
A summery-autumn salad that delights the eyes and the palate. Recipe from modern Balinese cuisine.
Wash and/or peel all vegetables. Slice the onions crosswise into thin rings. Halve the smaller radishes lengthwise and cut the larger ones crosswise into slices about 3 mm thick. Quarter the tomatoes lengthwise, remove the green and white stems, and cut the quarters crosswise into thirds. Cut both ends off a small cucumber, halve lengthwise, and remove the seeds. Cut the halves lengthwise into strips about 1 cm wide, then cut these into approx. 2 cm long. Slice the carrot diagonally into julienne strips. Clean the snow peas, removing the strings on both sides lengthwise and halving them diagonally. Cut out a segment of the bell pepper, remove the white parts and seeds, cut into thirds lengthwise, and cut crosswise into approx. 2 cm pieces. Mix all the vegetables in a bowl. Remove the stems from the washed grapes. Halve larger grapes lengthwise. For the dressing, peel and squeeze the garlic cloves. Wash, peel, and finely dice the lily of the valley. Mix all the dressing ingredients in a small bowl until smooth. 10 minutes before serving, stir the dressing into the salad. Then toast the baguette slices until white and brown. Divide the salad among the serving plates, drizzle with olive oil, garnish with dill sprigs, and serve with the baguette slices.
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