X

»REPUNCLE« SALAD

Basic recipe
Recipe prepared by: Marjeta Cevc Published: 09. 12. 2019
lamb's lettuce
eggs
cauliflower
beetroot
garlic
red radish
butter
mustard
lemon
parsley
Preparation time 80 min
+ -
Serving size per 8 persons
Suitable for Vegetarians
Salads

»REPUNCLE« SALAD

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

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
Salads

»REPUNCLE« SALAD

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

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

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

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

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.

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.

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.

Serving

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

Recipe prepared by

Marjeta Cevc

 All recipes

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…).

Related recipes

Salads

SMOKED TROUT WITH YOUNG SPINACH, TATAR BUCKWHEAT PORRIDGE, RED BEET AND PINE NUTS

Preparation time: 120 min

Juicy, tasty, healthy, cold salad. Even angels would eat it ...

Open the recipe
Other recipes

Spletno mesto www.kulinaricna-dozivetja.eu uporablja piškotke, ki so nujno potrebni za njegovo delovanje, za zagotavljanje boljše uporabniške izkušnje in za spremljanje anonimnih podatkov o obiskanosti. S klikom na gumb »Dovolim piškotke« se strinjate z uporabo navedenih piškotkov. Če se z uporabno piškotkov ne strinjate, lahko nastavitve prilagodite s klikom na gumb »Nastavitve piškotkov«, pri čemer bodo še vedno uporabljeni piškotki, ki so nujno potrebni za delovanje spletnega mesta. Več informacij o piškotkih

Dovolim piškotke Nastavitve piškotkov