John Myers
Ingredients for 12 servings:
- 225 g mushrooms, marinated from the jar
- 10 m.-sized jacket potatoes
- 4 apples, sour
- 2 ½ cup(s) pickle(s), diced
- 7 eggs, hard-boiled
- 1 ½ cup(s) peas
- 1 ½ cup(s) carrot(s), cooked, sliced or diced
- 1 ½ cup(s) beans, green, cooked
- ½ cup onion(s) (pearl onions)
- ½ cup onion(s), finely chopped
- olive oil
- Vinegar (wine vinegar)
- salt and pepper
- Mustard
- Cucumber juice
- 150 g smoked belly, cut into cubes
- 6 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp sugar
- 100 g crème fraîche
- 1 tbsp mustard
- salt and pepper
- possibly bell pepper(s) or radishes or parsley
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Peel and dice the jacket potatoes. Peel and dice the apples. Remove the yolks from 3 of the 7 eggs and set aside. Chop 4 hard-boiled eggs and the remaining 3 hard-boiled egg whites. Mix the potatoes, apples, eggs, and carrots with the gherkin cubes, sliced mushrooms, cooked peas and beans, pickled pearl onions, and chopped onion. Dice the smoked pork belly and fry in a pan with a little oil, then add to the salad. Season the salad with salt, freshly ground black pepper, mustard, a little olive oil, 2-3 tablespoons of wine vinegar, and a little pickle juice. For the remoulade, blend the egg yolks with olive oil, lemon juice, and sugar using a hand blender until the oil is emulsified and a smooth cream forms. Now add the crème fraîche, mustard, salt, and pepper and blend again. Pour the remoulade sauce over the salad and mix thoroughly, taste again, and adjust seasoning if necessary. Transfer the salad to a bowl and garnish with bell peppers, radishes, cherry tomatoes, or parsley to taste. This salad isn’t called a holiday salad for nothing. Since it tastes better every day (it easily keeps for 4-5 days in the fridge if you don’t eat it beforehand), you can easily prepare it a day in advance, leaving less to do on the day of the celebration. It also goes well with both roasted meat and fish.
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