Hungarian sausage salad

Ingredients for 4 servings:

• 400 g salami, Hungarian (it doesn’t have to be Hungarian)
• 250 g apples, sour
• 200 g bell pepper(s), colored
• 200 g mushrooms, fresh
• 200 g tomatoes
• 1 small pepper
• 200 g cream or canned milk
• 4 tbsp tomato ketchup
• 2 organic lemons, zest and juice
• 1 garlic clove(s), grated
• 2 tbsp Worcestershire sauce
• 6 drops of Tabasco
• 1 tsp, streaky curry paste, red
• 1 pinch(s) of sugar
• n. B. Salt and pepper from the mill
• 1 egg(s), hard-boiled, sliced

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the dressing, combine the cream, ketchup, grated garlic, all but one tablespoon of lemon juice, lemon zest, Worcestershire sauce, Tabasco, and red curry paste in a bowl. Mix well, season with sugar, and chill. Peel and core the apples, dice them, and place them in a bowl. Sprinkle the diced apples with the tablespoon of lemon juice. Remove the skin from the salami and dice them. Briefly pour hot water over the tomatoes, rinse them, peel them, split them, and remove the seeds. Dice the flesh. Remove the seeds from the bell peppers and dice them. Remove the seeds from the chili peppers and cut them into thin strips. Quarter the cleaned mushrooms. Add all the prepared ingredients to the apples and mix well. Mix the dressing well, season to taste, and pour it over the salad. Let it sit for half an hour and garnish with egg slices. Serve with ciabatta. Tip: Instead of apples, you can also mix in spicy cheese cubes.