Fiery Umami Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ cucumber (s)
- 6 cherry tomato (s) or cocktail tomato
- 1 stick celery
- 6 olives, black
- 0.5 ½ stalk lemongrass
- 1 handful rocket
- 2 tablespoon white wine vinegar
- 2 tablespoon olive oil
- 1 teaspoon chilli oil
- 1 teaspoon spice (s) (spice blossom mixture), e.g. from Sonnentor
- 0.5 teaspoon ½ ginger powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the cucumber and tomatoes and cut into slices. Cut olives and celery into rings or crescents. Finely chop the lemongrass.
- For the dressing, mix white wine vinegar, olive oil, chili oil and spices and mix well with the cut vegetables in a bowl.
- Let it steep briefly and fold in the rocket before serving.
- We love to eat this delicious salad for two as a small side dish. For big salad eaters or the salad as a main course, you simply double the ingredients.
- The umami salad was created through experimental use of leftovers. It has now become an integral part of our menu - we love the hearty taste.
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