John Myers
Mixed Side Salad for Grilled Meat
The perfect mixed side salad for grilled meat recipe with a picture and simple step-by-step instructions.
Spices
- Le Patron`s (roast peppers)
- Pointed peppers red, yellow
- Butcher and red onion
- Green beans blanched
- Snow peas blanched
- Tomato (ox heart)
- Vegetable stock
- Corriander herb
- Lovage leaves
- Thyme (leaves)
- Wild flower honey
- Harissa
- Pepper and salt
- White balsamic vinegar
- Olive oil
finish
- Smoked bacon
- Garlic cloves chopped
- Butter
- Lime (zest and juice)
- Wash the various vegetable ingredients and cut into bite-sized pieces. Cut the onions into thin rings.
- Put some olive oil in a saucepan and sweat the vegetables in it. As soon as the vegetables take on color, deglaze with vegetable stock and let reduce.
- In the next step, the herbs are washed. Now pluck the leaves off. Please only use the small leaves. Put everything together in a bowl. Now add honey and the remaining spices. Mix everything together well and let it steep for at least half an hour.
- Meanwhile, in a pan, cut the bacon into pieces – in butter with the garlic cloves. They add the resulting fat to the vegetables later and turn them well in them. You can either mash the bacon and add it or simply use it as an addition.
- Now that you have brought all the ingredients together, add the lime juice and the lime zest – mix everything well again and best serve it – lukewarm – to e.g. grooved meat and poultry.
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