Friday, August 28, 2015

Eiskraut-salad

Before I will bore you with a number of posts on Bordeaux and Biarritz, I take advantage of the hot weather announced for the next couple of days to squeeze in this middle-of-the-summer post at the end of the summer...



Whenever it is really hot, all I want for dinner is a big bowl of salad with a slice of bread followed by  some cold chunks of melon for dessert. I like all kinds of salad, with purslane and mache probably being my favorites. At least they were until last year when I discovered Eiskraut-salad




































Eiskraut (ice Kraut) looks like a weed, sort of rubbery, or like leather and is sprinkled with little waterbubbles. It is crunchy, a little salty and so, so refreshing. One of the vendor's at my local farmer's market grows and sells it and I haven't seen it anywhere else, but if you see it somewhere, don't be afraid or shy, go ahead and buy some!


Eiskraut-salad with Avocado


1 handful of Eiskraut
4-5 cherry tomatoes
1/2 cucumber
1/2 avocado
6 tablespoons of olive oil
2 tablespoons of balsamico
1 teaspoon of sugar
a pinch of salt


Thoroughly wash the Eiskraut and cut the leaves into bite-size pieces. You can also eat the stem. Cut all the other ingredients into pieces and mix everything in a bowl. Mix the oil, balsamico, sugar and salt in a jar, place the lid and shake well. Pour the vinegrette over the salad and mix well. Tastes great with a pieces of bread (mine's from Sironi) and is best enjoyed in the evening sun on the balcony!
























copyright of all photos j.

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