Greek Style Salad

Prepare all vegetables ready for cooking. Cut carrots and celery into stalks, peppers into strips. Leave the other vegetables whole.

Boil all ingredients for the stock together. First crisp the carrots, celery and cauliflower in it. Remove with a skimmer and pour into a large bowl.

Then cook the rest of the vegetables. Add the broth to the first unit of vegetable form and cool.

Related Recipes:

Roasted Cauliflower Salad with Sage and ChorizoTip from Alexander Herrmann Try this recipe with romanesco, a green cauliflower variety, instead of... Cauliflower Noodles Turkey Baby PorridgeFor the cauliflower pasta turkey baby porridge, wash the cauliflower and divide into florets. Cut the turkey... Coco Beans Mixed Vegetables with Pork TenderloinA bean recipe for every taste: For the marinade, toast the sesame seeds in a non-stick pan until golden brown... Veal Chop Stuffed with Lemon SpinachSauté shallots in butter, remove stems from spinach, chop coarsely and add, season with pepper and season... Brasato Pink From the Saddle of Venison with Baked Celery RavioliSeason the saddle of venison veal with salt and season with pepper. Sear in olive oil on all sides. In the... Vegetable Tofu Balls with Paprika ChutneyBrush the carrots under running water, remove the peel from the celery. Grate the carrots and celery very... Gorgonzola Cream Soup with PearsWash the pears, quarter them, remove the cores, pour the sherry over them and set aside, covered. Peel and... Ginger Duck with VegetablesFor the ginger duck with vegetables, first rinse the duck inside and out under running water, remove any... Green Risotto with Celery, Fennel and ZucchiniFor green risotto with celery, fennel and zucchini, first peel and finely dice the shallots. Wash and clean... Fisherman Style Fish StewPlace the mussels and cockles in a saucepan, put the lid on and heat over high heat until the mussels have...