Cucumber salad “Old Vienna”
Always store cucumbers in the vegetable drawer of the refrigerator. For salads, it's often advisable to halve them lengthwise, scoop out the watery seeds with a spoon, and use them for something else, such as smoothies. This prevents the salad from becoming watery.
Ingredients · Servings 4
- Salt
- 500 g of salad cucumbers
- 1 shallot
- 2 tbsp cold beef broth
- 2 tablespoons white wine vinegar
- 1-2 tsp hot mustard
- Grape seed oil
- 2 sprigs of parsley
- 2 leaves of borage
- 1 bed of cress
- 4 Mangalitza pork chops, each weighing approximately 200g
- 4 radishes
- 1-2 tbsp mustard caviar (pickled mustard seeds; see TIP)
- grated horseradish (Kren) to taste
Method · 40 min
- Heat 500 ml of water and season it generously with salt. Peel the cucumber rather haphazardly and cut it into slices that are not too thin.
- Bring the water to a boil, immerse the cucumber slices in it for 30 seconds, then cool them in cold (also salted) water. Drain in a sieve.
- Halve the shallot, peel it, and dice it finely. Whisk the shallot with the stock, vinegar, mustard, and 4 tablespoons of oil to make a vinaigrette. Finely chop the parsley and borage and stir them in. Snip the cress from the bed, cutting it just below the leaves, and stir it in as well. Season the vinaigrette with salt and toss it with the cucumber slices.
- Salt the cutlets. Wash the radishes and slice them, then cut them into sticks, lightly salt them and set aside.
- Heat a little oil in a pan and fry the cutlets, initially standing on their sides with the fat on, until golden brown. Then fry for 3-4 minutes on each side. Remove the pan from the heat and let the cutlets rest, leaning against the edge of the pan, for 4 minutes, turning them once.
- Arrange the cucumber salad on slightly warmed plates, top with radishes and mustard caviar.
- Serve the cutlets with horseradish to taste alongside the cucumber salad.
When it comes to cucumbers, it's essential to choose organic quality. Only organic cucumbers have freshness, flavor, and an untreated skin.
A biodynamically grown wine, rich in extract, dry, and invigorating. The bouquet offers aromas of pear and yellow apple, paired with peppery spice. On the palate, it is very juicy and concentrated.
