John Myers
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Tyrolean Farmer’s Salad
The perfect tyrolean farmer’s salad recipe with a picture and simple step-by-step instructions.
For the dressing:
- 80 g Lentils, green, dried
- 2 tsp Chicken broth, Kraft bouillon
- 6 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 small Pickled cucumber, sweet and sour
- 2 tbsp White wine vinegar, mild
- 3 tbsp Cooking water, from the lentils
- 1 tbsp Pickle broth
- 1 tsp Sugar, fine, white
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Caraway seed
- 1 tsp Black pepper, fresh from the mill
- 2 tbsp Extra virgin olive oil
To garnish:
- Hot pepper, red, dried and crushed
- Flowers and leaves
- Let the lentils soak in water overnight. Drain the water, rinse the lentils. Put in a saucepan and add enough water to cover 1 cm. Bring to the boil and add the chicken stock. Let simmer for 45 minutes until al dente. Strain the lentils and keep 1 cup of the broth.
- In the meantime, cut the cabbage leaves into approx. 5 mm thin strips and shorten them to approx. 3 cm. Cap the onions and the cloves of garlic at both ends, peel and cut into small pieces. Also cut the pickled cucumber into small pieces.
- Mix all the ingredients for the dressing from white wine vinegar to pepper, add the lentils and mix vigorously. Finally add the cabbage strips and fold in. Let it steep for at least 30 minutes. Add the olive oil 10 minutes before serving.
- Distribute on serving bowls and garnish. Serve at room temperature as a starter and enjoy.
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