Vegetable Salad with Herbed Pork Fisherman

1. onions peel and cut into 3-4 mm thick rings.

Peel garlic bulb whole, separate cloves one by one.

Clean celery and cut into 3 cm pieces. Halve lemon, cut one half into slices.

2. boil lemon slices, 8 tbsp olive oil, 250 ml bay leaf, rosemary, water and salt. Onion rings. Sauté garlic cloves and celery for 10 minutes at a moderate temperature, set aside in the broth.

In the meantime, cut the peppers in half, clean them, place the cut side on the baking tray and grill under the oven on the 2nd rack from the top for 8-10 minutes.

Grill under the oven grill on the second rack from the top for 8-10 minutes. Remove baking tray.

Cover peppers with a wet dishcloth, cool a tiny bit and skin. Cut peppers into 5 cm long pieces.

While peppers are in the oven, clean chanterelles, rinse, drain very well. Coarsely chop chanterelle leaves.

Heat oil in a large frying pan and roast the mushrooms in it at high temperature for 5 minutes, turning several times. Season the mushrooms with salt, pepper and parsley.

Mix garlic, onions, celery without liquid and kitchen herbs with paprika and chanterelles in a bowl.

Measure out 100 ml of the vegetable stock and mix with red wine vinegar, 100 ml salt, pepper, olive oil and sugar. Marinate the vegetable salad in it for 20 min.

Grate the zest of the remaining half of the lemon very finely.

Season the meat with salt

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