Vodnikova or ''Repuncel'' salad
The recipe for the salad was published by Valentin Vodnik in the first cookbook in the Slovenian language titled "Kuharske bukve," which was released in Ljubljana in 1799.
© Matevž Kostanjšek
INGREDIENTS
- Lamb's lettuce
- Hard-boiled eggs
- Salt
- Oil
- Apple cider vinegar
- Beetroot
- Cauliflower
PREPARATION METHOD
Clean and wash the lamb's lettuce, then place it in a bowl, season with salt, and dress with oil and vinegar.
Peel and chop the hard-boiled eggs.
Cook the beetroot (or bake it in the oven until soft), then cool, peel, and chop it.
Divide the cauliflower into florets and cook.
Place the chopped eggs, beetroot, and cauliflower on top of the lamb's lettuce.
Optionally, further dress the salad according to taste.
As you can see, the recipe for this delicious and healthy salad is quite simple, allowing for adjustments and additions based on personal preference - you can poach the egg instead of hard-boiling it, cook the cauliflower only halfway and then sauté it in butter, finely chop the beetroot and season it additionally, sprinkle roasted garlic, pumpkin seeds, or crushed nuts over the salad... the possibilities are endless!