Čas kuhanja:

80 min

»REPUNCLE« SALAD

A question is - lamb's lettuce or “repuncl”

Gurman
Gurman
Image
lamb's lettuce
eggs
cauliflower
beetroot
garlic
red radish
butter
mustard
lemon
parsley

Ingredients for salad

  • lamb's lettuce
  • 4 hard boiled eggs
  • beetroot
  • cauliflower
  • 100 g garlic
  • 3.5 dl milk
  • red radish
  • dressing: salt, oil, apple cider vinegar

Ingredients for egg yolk cream

  • 4 yolks (hard boiled)
  • 50 g butter
  • 0.5 teaspoon of mustard
  • salt, pepper
  • parsley
  • 1 teaspoon of horseradish
  • lemon juice
  • sour cream

čas priprave

80 min

količina

8 OSEBE

Primerno tudi za

Vegetarians

Priprava

Koraki priprave

1.

Clean the lamb's lettuce, wash and dry it.

2.

Bake the red beets on salt, leave it to cool and cut it.

3.

Divide the cauliflower into flowers, cut them in the middle, half cook them and then roast them on butter.

4.

Peel the hard-boiled eggs and separate the yolks. Make egg yolk cream using the yolks. Stir butter in the kettle, add the beaten yolks, mustard, sour cream, salt, pepper, chopped parsley, grated horseradish, lemon juice and mix smoothly. Grate cooked egg whites.

5.

Separately prepare the garlic with milk. Cut 100 g of garlic into 1 mm thick slices and mix them with 350 g milk. Heat it up to 70˚C, remove it immediately and drain it. Wash the garlic under water and load on a tray and salt it. Dry it at 80 ° C for approximately 1 hour.

6.

Prepare radishes by washing them, cut into thin rings. Alternatively, prepare them one day in advance by slicing them into thin coils and inserting them into preserving liquid*, which is prepared by boiling all ingredients for preserving liquid*, cooling them and pouring the liquid over radishes.

7.

Serving

put washed and dried lamb's lettuce in a deep plate or a salad bowl. Decorate with all prepared ingredients as you like.

Marjeta Cevc

Marjeta Cevc

Marjeta Cevc has many years of experience as a teacher, lecturer, instructor, mentor to high school and vocational college students in the field of culinary. She is employed at BIC Ljubljana, where she passes on her rich knowledge and culinary skills to various groups. She is the author and co-author of articles, books and a member of judges’ commissions and mentor to students at national and international culinary competitions (The Slovenian Hospitality and Tourism Convention, Euroskills…).

Zanimivosti

Zanimivosti

“A nicely washed salad is put in a bowl and in the middle is placed a cooked “kavlifior« (cauliflower)”. Valentin Vodnik first published the recipe for »repuncl« or lamb’s lettuce salad (also Vodnik’s lamb’s lettuce or »repuncl« salad) in the first cookbook in Slovene language. The book was published in Ljubljana in 1799. The cookbook contains translations from German originals and for the first time, professional culinary terminology was written in Slovene language, which, in addition to culinary education, gives the book a special meaning. Valentin Vodnik in this book published three hundred recipes, including seven recipes for various salads, the enjoyment of which was not yet widespread at the time. “Repuncl’s” salad comes from a bad translation of German name for lamb’s lettuce – Rapunzel.

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