Exotic-tropical salad alla Casa Lorraine

Ingredients for 2 servings:

• 20 g onion(s), red, small
• 40 g carrot(s)
• 2 m.-large tomato(s)
• 1 small cucumber(s)
• 6 small pak choi, only the stems
• 30 g mung bean sprouts
• 12 large grapes
• 2 medium-sized garlic cloves
• 10 g ginger
• 15 g feta cheese
• 2 tbsp orange juice
• 1 tsp rice wine, dark, spicy-mild
• 1 tsp black bean paste, hot (Black Bean Chili Sauce)
• 2 tbsp mild white wine vinegar
• 1 tsp dried Italian herbs
• 60 g feta cheese
• 2 tbsp Aceto balsamico tradizionale, alternatively Aceto Balsamic vinegar di Modena IGP
• 6 small pak choi leaves, without stems
• 8 butter biscuits
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

A mix of leaf, vegetable, and fruit salad garnished with feta cheese. Recipe from Bali, Indonesia.

Peel and roughly chop the onions. Coarsely grate a washed and peeled carrot. Remove the stems from the washed tomatoes, skin them, and quarter them lengthwise, removing the green and white stem ends and the seeds. Halve the quarters lengthwise and then cut them into thirds crosswise. Wash the cucumber, trim both ends, halve them lengthwise, and remove any seeds. Halve the halves lengthwise and cut them crosswise into approximately 3 cm long pieces. Remove the leaves from the pak choi, wash them, and cut the white stems crosswise into 6 mm wide strips. Use the remaining leaves for garnishing. Sort the mung bean sprouts, rinse them in a sieve, shake them dry, and use them whole. Halve the washed grapes lengthwise and remove the seeds. For the dressing, peel and press the garlic cloves. Peel the washed ginger, cut it crosswise into thin slices, and chop them finely. Mix it with the remaining ingredients in a bowl until smooth and set aside. Have all the garnish ingredients ready. 10 minutes before serving, combine the vegetables and dressing in a larger bowl. Just before serving, stir in the olive oil. Divide the mixture among serving plates. Sprinkle with feta cheese and drizzle with balsamic vinegar. Garnish with the pak choi leaves, butter cookies, and, if desired, flowers and leaves. Serve and enjoy.