John Myers
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Sea Salt and Caraway Triplets with Air-dried Sausage and Lollo Rosso Salad
The perfect sea salt and caraway triplets with air-dried sausage and lollo rosso salad recipe with a picture and simple step-by-step instructions.
Sea salt and caraway seed triplets.
- 500 Triplets (small, waxy potatoes)
- 65 g Sea-Salt
- 1 tbsp Whole caraway seeds
Air-dried Mettwurst:
- 150 g Air-Dried sausage in slices
Lollo Rosso Salad:
- 1 Medium-Sized lollo rosso salad:
- 2 tbsp Light rice vinegar
- 2 tbsp Olive oil
- 1 tbsp Agave syrup
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 tbsp Spring onion rings
Sea salt and caraway triplets:
- Wash / brush the triplets thoroughly, put them in a saucepan, sprinkle with sea salt (65 g) and whole caraway seeds (1 tbsp), fill up with water (the potatoes should only be barely covered), cook for about 20 minutes and drain .
Air-dried Mettwurst:
- Peel off the air-dried sausage and cut into slices.
Lollo Rosso Salad:
- Clean the salad, tear into bite-sized pieces, wash well, spin dry with a salad spinner and pour loosely into a bowl. Made from light rice vinegar (2 tbsp), olive oil (2 tbsp), agave syrup (1 tbsp), coarse sea salt from the mill (2 big pinches). Mix colored pepper from the mill (2 big pinches) and spring onion rings (2 tbsp) into a vinaigrette.
Serve:
- Serve the sea salt and caraway seed triplets with air-dried sausage and lollo rosso salad with vinaigrette.
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