John Myers
Contents
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Ingredients
For the dressing:
- 0,5 small Cucumber, green, slim, seedless
- 1 small Pickled cucumber, from the jar
- 1 small Onion, brown
- 8 Radish
- 1 small Hot peppers, medium hot
- 2 tbsp White wine vinegar, mild
- 2 tbsp Pickle brine, from the pickled cucumber
- 1 tsp Aceto Balsamico Tradizionale, (alternatively Aceto Balsamico di Modena)
- 2 pinch Black pepper, fresh from the mill
- 2 pinch Salt
- 1 tsp Sugar, whiter, finer
- 3 tbsp Extra virgin olive oil
To garnish:
- Lovage leaves, fresh
- Flowers and leaves
Instructions
- Cut the first 3 ingredients for the salad into approx. 1x1x3 cm strips. Divide the vegetable onion into 3 cm pieces and fan the rings. Wash the radishes, cap both ends and quarter them lengthways. Remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads.
- Mix the ingredients for the dressing, but do not homogenize. Add to the salad 30 minutes before serving and mix. Season to taste with salt and pepper. Spread the salad on serving bowls, garnish, serve room temperature and enjoy as a starter.
- Served with toasted baguette, it is a snack between meals.
