Celery Cutlet with Spicy Potato Salad

Peel celery and cut into slices one centimeter thick.

Soften in vegetable soup for about half an hour, remove and cool.

In the meantime, for the potato salad, peel potatoes, carrots and parsley roots, cut into slices and simmer in vegetable soup.

For the filling, finely chop dried fruits and nuts and mix with almond paste.

Fill cooked celery slices with it and coat in flour, beaten egg and breadcrumbs. Fry celery slices in safflower oil until crispy on both sides.

For the potato salad, put egg yolks, spicy iodized salt, pepper, mustard and raspberry vinegar in a suitable bowl and stir. Leisurely pour in safflower oil to make a mayonnaise dressing.

Rinse cucumber and cut off. Clean cherry tomatoes, cut in half and add to dressing form with cucumber and root vegetables.

Season potato salad with iodized salt, pepper and a little sugar.

Serve:

Arrange potato salad on plates and garnish with arugula.

Remove the celery cutlets from the frying pan, lightly degrease on kitchen paper and add to the potato salad form.

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