John Myers
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Palatinate Specialty from Leiningerland!
The perfect palatinate specialty from leiningerland! recipe with a picture and simple step-by-step instructions.
blanched:
- 50 g Brussels sprouts leaves
- 1 liter Salted water
- 1 teaspoon Baking powder
Scald, peel, cut sausage:
- 2 Pc. Bavarian veal sausage
- 1 Pc. Diced onion
- 6 Pc. Date tomatoes
- 2 Pc. Snack peppers
- 6 Pc. Romaine lettuce leaves
- 5 Pc. Radicchio leaves
- 2 Pc. Hard-Boiled eggs
- 2 Splash Balsamic Crema Fig-Date
Vinaigrette :
- 1 teaspoon Mustard medium hot
- 4 tablespoon Rapeseed oil
- 2 tablespoon Wine vinegar
- Coarse salt
- Black pepper from the mill
- 1 pinch Sugar
Brussels sprouts :
- First peel off the leaves, blanch them in salted water with 1 teaspoon of baking powder (to preserve the color), rinse.
Veal sausage:
- Scald, peel, cut into approx. 0.5 cm thick slices, allow to cool.
Roman Salad Heart.
- I only picked the yellow part, washed it.
Radicchio:
- Divide, wash, spin dry both salads.
- Onion, sausage, mustard, parika cut, date tomatoes cut into 1/4 and put the Brussels sprouts in a bowl.
- Make a vinaigrette and use it to dress the salad.
- Line the plates with the salads and spread the white sausage salad over them. Spread the remaining viaigrette over the “green, red salad”.
- Peel the eggs in half, place on top, drizzle a little balsamic vinegar.
- I would like to tell you something more here: In the Leiningerland you will find winemakers who are reviving old traditions. They offer special events that can also be found on the Internet. The Counts of Leiningen also left us with some remains of a castle, a visit is possible. The Palatinate used to belong to Bavaria and we Palatinates are a jolly people
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