John Myers
Devil Salad
The perfect devil salad recipe with a picture and simple step-by-step instructions.
- 1 Can Corn
- 2 Cans Kidney beans
- 2 Glasses Mushrooms
- 2 Red Paprika
- 2 Cans Peas
- 750 g Fresh green beans or Tk
- 3 Carrots
- 1 Cucumber
- 6 Spring onions
- 1 bunch Radish
- 3 Lettuce hearts
- 2 kg Beef for cooking
- 2 kg Soup greens
- 4 Glasses Salad cream
- 0,5 bottle Ketchup
- 0,5 bottle Tabasco
- Salt pepper
- Cayenn pepper, paprika powder
- 2 fresh, red Chillies
- Put on the meat with the soup vegetables and cook until soft, let cool. Preferably the day before so that the meat can be cut well.
- Pour off the cans or glasses and distribute them in large bowls. Peel and chop or slice peppers, carrots and cucumber. Boil the beans until they are firm to the bite and let them cool, then distribute them in the bowls. Cut the radishes and spring onions into slices and distribute them on the other salad ingredients.
- Clean, wash and spin dry the salad hearts. Cut the beef into bite-sized pieces and distribute them on the bowls, then top with the prepared lettuce hearts.
- Put the salad cream, ketchup, Tabasco and the spices in a bowl and stir well, cut the chilli into small pieces and mix in. Season the marinade very strongly, as the salad ingredients swallow some of the spice. Take away or increase the sharpness a little depending on your taste ……
- Make the salad and serve … this goes well with baguette, flatbread or a hearty farmer’s bread
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