Buy all ingredients right below the recipe
INGREDIENTS
- 550 g salad cucumber
- 500 g unpeeled flesh of sour apples
- 200 g celery stalks
- juice of 1 lemon
- 10 g finely chopped dill
- 20 g finely chopped chives
- salt
- ½ teaspoon ground allspice
- pepper
- 200 g white Greek-style yogurt
INSTRUCTIONS
- 1Wash the cucumbers, pat them dry, cut them lengthwise, and scoop out the seeds with a spoon. Then, cut the flesh into 0.5 cm cubes. Cut the apples into cubes of the same size.
- 2Bring 3 liters of water to a boil in a pot and season it with 1 tablespoon of salt. Cut the celery stalks into 0.5 cm cubes and immerse them in the boiling water for 15 seconds. Then, immediately transfer them to a larger container with ice water and let them cool. Let the cooled celery drain thoroughly in a colander.
- 3In a bowl, mix all the prepared ingredients, season with salt and pepper to taste, and refrigerate to chill. Stir the salad before serving.
Tip
The container with water should be filled with at least 3 liters of ice water, to which you can add ice cubes. The goal is to cool the vegetables as quickly as possible. Do not soak blanched vegetables in ice water for too long. Just a few minutes are enough until they cool down.
Roman Vaněk
Together with Rohlík, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef