John Myers
Contents
show
Ingredients
- 300 g Poultry lyon
- 1 Onion
- 1 Pickled cucumber
- 0,5 tsp Dried marjoram
- 1 tbsp Mustard medium hot
- Apple Cider Vinegar
- Sugar
- Black pepper from the mill
- Salt
- Olive oil
- Dried wild garlic
- Garlic oil
Instructions
- Chop the onion and pickles and cut into rings. Cut the Lyoner into thin slices and fry them in a little garlic oil until crispy and add to the onion and pickles.
- Mix the dressing with mustard, olive oil, herbs and a good dash of apple cider vinegar and pour over the still warm salad - season with salt, pepper, sugar and season to taste.
- Let it steep in the fridge overnight and serve with rustic bread.
Nutrition
Serving: 100gCalories: 36kcalCarbohydrates: 3.6gProtein: 2.1gFat: 1.3g
