John Myers
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Mini Cucumber Salad
The perfect mini cucumber salad recipe with a picture and simple step-by-step instructions.
The cucumbers
- 200 g 7 St. Minigurken
- 200 g Sea salt from the mill
- 200 g White milled pepper
- 4 sheet Mini romaine lettuce hearts, crisp
The dressing
- 1,5 tbsp Wild raspberry balsamic vinegar
- 1 tsp French mustard, medium hot with garlic and parsley
- 1 pinch Sugar
- 0,5 piece Hard-Boiled egg yolks, L, free range, animal welfare tested
- 0,5 piece Sweet paprika
- 0,5 piece Sea salt from the mill
- 0,5 piece White milled pepper
- 2 tbsp Pepperoni oil
- 2 tbsp Garlic oil – who likes
- 2 tbsp 10G frische Dillspitzen, geschnitten
The cooked chicken inner breast fillets
- 150 g 4 St.Hähnchenbrustfilets, raumtemperiert
preparation
- Cut off the stalk from the lettuce heart, generously remove the outer withered leaves, remove 4 leaves, rinse them off and spin dry. Boil the egg hard, peel it, remove the egg yolk, cut in half, mash half the egg yolk and eat the leftover egg. Thoroughly scrub the cucumbers under water with a brush, pat dry, remove the stem and flower base and slice the cucumbers into a bowl. I did not dehydrate these mini cucumber slices with salt because they have a firm and dry core. Rinse the dill, spin dry, pluck the tips from the stems and cut them into small pieces. Prepare the remaining ingredients.
The dressing
- In a bowl, mix the dressing ingredients in the order listed (add the oil last in portions) thoroughly to form a dressing, season with the spices again and fold in the dill.
The meat
- I heated the chicken inner breast fillets breaded the day before on aluminum foil at 50 “C in the oven for about 10 minutes.
Serving
- Salt, pepper and stir the cucumber slices as desired. Drape 2 lettuce leaves with the cucumber salad on each dinner plate, pour the dressing over the salad and decorate with the meat and enjoy.
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