»REPUNCLE« SALAD

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

Preparation steps

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.

Interesting facts

“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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