Original salad for the grill season
2 servings
20 minutes
This recipe uses Munich white sausages, the "GrillBERRY" series from "Remita.
Calories623kcal
Proteins19.9grams
Fats44grams
Carbohydrates17.5grams
Pickled pearl onions
100
g
Chicken egg
2
pc
Radish
2
pc
Red onion
1
pc
Spring onion
4
pc
Apple cider vinegar
2
tbsp
Mustard
1
tsp
Sunflower oil
1
tbsp
Salt
pinch
1
Fry the sausages on the grill or in a pan on both sides for 5-6 minutes.
- Weisswurst (Munich sausages): 3 pieces
2
Cut the pearl onion in half.
- Pickled pearl onions: 100 g
3
Boil the egg and cut it into small cubes.
- Chicken egg: 2 pieces
4
Slice the radish and red onion into rings.
- Radish: 2 pieces
- Red onion: 1 piece
5
Slice the sausages into circles.
- Weisswurst (Munich sausages): 3 pieces
6
Prepare the sauce: mix apple cider vinegar and sunflower oil. Add a couple of teaspoons of pickling liquid from pearl onions. Add mustard, salt, and pepper. Chop green onions and add to the sauce. Mix all ingredients thoroughly.
- Apple cider vinegar: 2 tablespoons
- Sunflower oil: 1 tablespoon
- Pickled pearl onions: 100 g
- Mustard: 1 teaspoon
- Salt: pinch
- Freshly ground white pepper: pinch
- Spring onion: 4 pieces
7
Mix all the ingredients for the salad and dress with the prepared sauce.
- Weisswurst (Munich sausages): 3 pieces
- Pickled pearl onions: 100 g
- Chicken egg: 2 pieces
- Radish: 2 pieces
- Red onion: 1 piece
- Spring onion: 4 pieces
- Apple cider vinegar: 2 tablespoons
- Mustard: 1 teaspoon
- Sunflower oil: 1 tablespoon
- Salt: pinch
- Freshly ground white pepper: pinch
