John Myers
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Farmer’s Salad Prepared Quickly and Easily
The perfect farmer’s salad prepared quickly and easily recipe with a picture and simple step-by-step instructions.
Vinegar and oil dressing
- 2 piece Romaine lettuce hearts
- 2 piece Vine tomatoes large
- 1 piece Cucumber fresh
- 1 Handful Cherry tomatoes
- 1 piece Medium sized carrot
- 5 Pieces / rods Spring onions fresh
- 200 g Sheep cheese
- 100 ml. Olive oil
- 50 ml. Balsamic vinegar
- 0,5 piece Lime juice and zest
- 1 teaspoon Sugar
- 2 tablespoon Oregano (wild marjoram) spice
- 1 tablespoon Chives
- Pepper and salt
Lemon and basil reduction
- 100 ml. Lemon syrup (in my KB)
- 100 ml. White wine
- 5 tablespoon White wine vinegar
- 5 Tablespoon (level) Brown sugar
- 10 Branches Plucked basil
- 1 tablespoon Freshly plucked oregano
- 1 Tablespoon (level) Freshly ground pepper and salt
- 1 Tablespoon (level) Grated ginger
additionally
- Olive bread (in my KB)
- First, prepare the dough for the olive bread. You can find the recipe in my cookbook in the folder “Grandma Spoon’s Breads” or directly under the link >>>> Small olive breads >>>>> First bake the bread and let it cool down a bit. The bread is then later cut into slices and rubbed with cloves of garlic. If you like, you can also rub in some tomato. Now you can decide – serve it cold or lukewarm – if it is served lukewarm, put the finished slices in the toaster. Just heavenly – the smell and the taste.
- After the bread is in the oven, it goes to the sheep’s cheese. Take it out of its packaging and dry it off. Then they grate plenty of ginger on top and pack it in a can in the fridge. It should be well chilled and crumbled over the salad later.
the oil vinegar dressing
- All the ingredients for the dressing are put into a mixer and mixed in a pulsating manner for 15-20 seconds. Off to the fridge. This is the easy way to go with a salad.
- Then start washing and cleaning the salad ingredients. All are cut into bite-sized pieces. Then mix well with each other in a very large bowl (which everyone will use later). Cover with a wet towel (to prevent the salad from collapsing) and refrigerate.
the lemon-basil reduction
- Before you start the reduction you have to make the lemon syrup. I always do it in advance. You can find the corresponding recipe in my KB in the folder “Biggi`s Sauces and DIP`s” or under the link >>>>> Lemon syrup for beverage sauces and desserts >>>> The reduction is our favorite too this salad and is only cooked. For this purpose, all ingredients are put in a sufficiently large saucepan and reduced to half. Season again to taste and add oil or vinegar to taste. Then fill directly into the dressing bottle through a sieve.
- Have you finished all the individual components of the salad – then the salad bowl is placed in the middle of the table in a very unconventional way – the sheep’s cheese is crumbled on it and the dressing is filled in bottles. Put the bread on a plate – put cutlery and napkins in a jug. Place plates or salad bowls in the turret – call for dinner and enjoy!
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