Winter Cuisine. Bernhard Long

together so that the blades do not fall apart. Then several times in water to clean and dry well skidding.

      Peel the onion and chop into very fine strips.

      Field Salad on plates, onion strips to distribute. Sprinkle with the rest of the dressing and the cheese salad to distribute. Sprinkled with nuts to prepare.

Rocket radicchio salad with grapefruit fruit and scallops

      Ingredients for 2 meals

      4 Grapefruit

      1 large spoon grain Dijon mustard

      1 large spoon balsamic vinegar

      Salt and pepper from the mill

      60 milliliters of olive oil

      1 Hand full. Rocket

      1 radicchio salad

      1 red onions

      1 garlic clove

      1 small spoon rapeseed oil

      8 scallops (without shell)

      The preparation process

      2 grapefruit juice expressions. Juice in a small pan on a medium heat syrupy boil down.

      Grapefruit juice with mustard, vinegar, a little salt, freshly ground pepper and olive oil to a salad sauce vinaigrette) mix, set aside.

      Rocket cleaning, with the lower cut stem ends. Radicchio salad plasters, eliminate the outer leaves and the stem wedge-shaped cut out. Salads in water to clean, dry spinning.

      Radicchio salad in fine stripes crush. Salads are served in a bowl.

      Rest of the grapefruit peel with a knife so that the entire white skin is removed. The flesh of the fruit into slices and crush coarsely .

      Peel the onion and in very thin slices planing. The unpeeled clove of garlic press flat with a knife.

      A coated frying pan and heat with rapeseed oil-streak.

      The scallops and pat dry in the hot frying pan together with the garlic from each side 2 minutes roast. Salt and pepper from the mill, seasoning.

      In the meantime the salads and grapefruit pieces with the salad sauce mix. Distribute salad on plates and the mussels and onion slices to enter.

Rocket salad with fennel and Parmesan cheese

      Ingredients for 2 meals

      1 fennel bulb (so. 260 grams)

      1 of the German rocket (so. 75 grams)

      1 Mini cucumber

      30 g Parmesan cheese

      2 large spoon balsamic vinegar

      1 small spoon honey

      Salt and pepper from the mill

      4 large spoon olive oil

      The preparation process

      Fennel in clean water, cleaning, the stem for the most part cut out. The fine green crush.

      Fennel on a vegetable slicer in very thin slices of crushing.

      Rocket cleaning in water to clean and dry spinning.

      Peel the cucumber, long after crushing into two halves, with a small spoon peel and chop into very fine cubes.

      Parmesan cheese with a peeler in chips planing.

      Balsamic vinegar, honey, salt, pepper, olive oil and fennel green with a whisk or a large spoon to a salad sauce vinaigrette) stir and stir in the cubes of cucumber.

      Fennel and rocket salad with the sauce and plate. With Parmesan cheese and pepper from the mill, sprinkled.

Winter Field Salad with goat cheese

      Ingredients for 4 meals

      260 grams of lettuce

      2 large spoon dried cherries

      2 large spoon of white wine vinegar

      Salt and pepper from the mill

      1 large spoon honey

      1 large spoon rapeseed oil

      2 large spoon walnut oil

      40 grams of walnut kernels

      60 grams of ripened goat cheese (e.g. Crottin de Chavignol)

      The preparation process

      Salad cleaning, the root approaches problem without the sheets to separate each one.

      Salad in water to clean and dry spinning.

      The dried cherries small crush.

      The vinegar with salt, freshly ground pepper and honey mix. The oils are omitted and the cherries.

      The walnuts coarsely and in a frying pan without Grease gently roast.

      The cheese on a vegetable slicer or with the peeler in chips planing. Salad with honey sauce mix. Distribute on a plate with nuts and cheese sprinkled prepare.

The Mecklenburg field salad with smoked salmon

      Ingredients for 2 meals

      2 small mainly hard boiling potatoes (so. 80 grams)

      Salt and pepper from the mill

      1 eggs (size M)

      4 large spoon cold pressed grape pumpkin seed oil

      1 large spoon apple cider vinegar

      3 large spoon broth

      Cane sugar (on request)

      130 grams of lettuce

      2 stalks Dill Herbs

      1 small apples

      75 grams of smoked salmon (sliced)

      The preparation process

       Clean the potatoes in water and in the shell in salt water about 20 25 minutes of cooking. Drain, shells and in a bowl with a fork very finely crush.

      While the potatoes cook eggs to prick in boiling water and in so. Hard boil 8 minutes. The eggs quenching, shells and crushing.

      Oil, cider vinegar and the liquid in a salad bowl and mix. The oil mixture under the crushed potatoes to a sauce and stir with salt, freshly ground pepper and sugar season.

      Lettuce carefully cleaning, the root approaches to carefully cut off the leaves that remain together.

      Field Salad in water to clean and dry spinning. Distribute salad on plates.

      Dill herbs in clean water, dry it and remove the coarse stems.

      The Apple in clean water, dry and washers from the core crushing. Apple Slices in fine stripes crush.

      The eggs small dill herbs and apples strips on the salad spread. Smoked salmon in strips to crush and also over the salad. Salad Sauce over dribbling and immediately prepare.

Red cabbage salad with gorgonzola cheese pears

      Ingredients for 4 meals

      1 small red cabbage (so. 800 grams)

      Salt and pepper from the mill

      3 large spoon walnut kernels (so. 45 grams)

      2 ripe