Radish Salad `Bavaria`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large radish (s), white
- 2 bunch radishes
- 2 onion (s), red
- 600 g meat sausae or Lyoner
- 2 bunches chives
- 1 bunch parsley
- 0.5 ½ cup oil
- 0.5 ½ cup vinegar (white wine vinegar)
- 1 cup meat broth or poultry broth, strong
- 1 pinch (s) sugar
- salt
- pepper from the grinder
- possibly cress if necessary
Print Recipe
Pin Recipe Instructions
- Peel the radish and slice it. Wash, clean and slice or slice the radishes. Peel the red onions and slice them as well. Peel the sausage and cut it into fine slices. Wash herbs and shake dry. Cut the chives into fine rings. Set aside a few leaves of the parsley for decoration, chop the rest of it.
- Put everything in a large bowl and mix carefully by hand (the fine slices of the individual ingredients are stubbornly attached to each other, but should be separated as much as possible). If available, also fold in the cut cress.
- Mix the oil, white wine vinegar and meat stock or poultry stock together and season with pepper, salt and sugar. Put it on the salad and leave it to stand in the refrigerator for another 1/2 hour until you are ready to eat it.
- Serve decorated with parsley leaves (and possibly cress leaves).
- Pretzels and a Maß also taste great!
- Tip: Nasturtium flowers are also good edible decorations.
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