John Myers
Contents
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Ingredients
For the dressing:
- 1 medium sized Cucumber, green, slim, seedless
- 6 small Onions, red
- 1 small Paprika, green
- 1 small Paprika, red
- 1 Hot peppers, red, long, mild
- 1 smaller Chilli, green, fresh or frozen
- 2 medium sized Cloves of garlic, fresh
- 8 g Vegetable broth, Kraft bouillon
- 20 g Orange juice
- 2 tbsp White wine vinegar
- 1 tbsp Vinegar, black, chinese
- 1 tbsp Lemon juice
- 1 tsp Pepper, black, fresh from the mill
- 2 Pinches Nutmeg, freshly grated
- 4 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
To garnish:
- Dill sprigs, fresh
- Flowers and fruits
Instructions
- Wash the potatoes and cook in the skin for 20-30 minutes, let them cool down, peel and clean. Cut crosswise into approx. 5mm thick slices. Wash the cucumber, cap it at both ends, peel it like a zebra (leave the narrow, green strips) and cut across into 5 mm thick slices. Cap the small, red onions at both ends, peel them and slice them into thin slices.
- Wash the peppers, quarter them lengthways, remove the stalks, grains and the white partitions. Cut the quarters lengthways into thirds and cut across into pieces approx. 3 cm long. Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the dividing walls and cut the halves diagonally into pieces approx. 6mm wide. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem.
- Cap the garlic cloves at both ends, peel them and squeeze them with a garlic press. Add the remaining ingredients up to the nutmeg. Mix the two oils and keep them ready.
- Mix the dressing (without the oils) with the prepared ingredients and let ripen for at least 30 minutes. Then season the salad with salt and black pepper, fresh from the mill. Mix in the oils, distribute on the serving bowls, garnish, serve and enjoy.
