John Myers
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Winter Salad Becomes De Luxe Holiday Salad
The perfect winter salad becomes de luxe holiday salad recipe with a picture and simple step-by-step instructions.
vinaigrette
- 1 piece Fresh tomato
- 100 g Yellow peppers
- 100 g Chestnuts pre-cooked and peeled
- 30 g Walnuts fresh
- 50 g Breakfast bacon
- Cut into slices and strips
- 0,5 piece Fresh shallot
- Cut into fine strips
- 0,5 piece Chopped garlic
- Consisting of mustard, red wine vinegar, salt, pepper, olive oil, crème fraiche
for the de luxe version
- 1 tsp Truffle oil
- Made from olive oil with truffle slices
- 100 g Salmon trout rillettes with truffles
- 25 g Truffle carpaccio
- 15 g Honey liquid
for the ultra de luxe version additionally
- 50 g Ham air dried
- Deep fried
- 50 g Bread cut into wafer-thin slices and deep-fried
- Prepare the vinaigrette, add the shallots and garlic as mentioned and let it steep.
- Wash the lettuce, yellow pepper and tomato. Pick up the endive salad, cut the paprika into strips and cut the tomato into cubes, put everything in the vinaigrette and mix well.
- Cut the bacon into strips and fry very slowly in the pan, after a few minutes, when the fat has run out, add the chestnuts cut into pieces, do not season, just a little stir fry.
- If you don’t like chestnuts, take brown mushrooms;))
- In a separate pan, roast the walnuts very carefully, they should not burn.
- In the meantime, a sour, firm apple, I personally prefer a topaz, but an Elstar does it too, remove the casing and cut it into slices, park in salt water (I learned here and it’s perfect) until further use.
- So, now it’s time to serve: put on a few apple slices, place a few strips of truffle carpaccio to the left and right of them. Remove the salmon trout rillettes from the glass with two egg spoons and place on the plate, then add the walnut halves. Let liquid honey run over the apple strips and the truffle carpaccio, the honey can run in the direction of the salmon trout rillettes, on the contrary, it is even desirable that the rillettes get some of it :).
- For the ultra de luxe version, instead of bacon, air-dried ham is deep-fried and whole-grain bread is frozen and cut into wafer-thin slices and also deep-fried. In my opinion, this is an absolute plus in luxury for 4 or more people, it tastes fantastic, I personally cook (mostly) for myself and the effort is too great for me BUT I ate it like this the week before last and it tastes very delicious! !!
- There was also an Auxerrois (late harvest dry) from the Saar, all in all a culinary highlight, bon appétit, mes ami (e) s !!!
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