Cucumber salad
- Cucumber
- Shallots
- Vinegar
- Sugar
- Salt & pepper
- Dill
Fresh and crisp summer delight! Try our delicious cucumber salad recipe with the ritter food slicer and peeler. Perfectly sliced cucumbers and onions in just a few seconds.
Prepare the cucumber:
Peel the cucumber with the ritter peeler. Cut into thin slices with the ritter food slicer. Season the cucumber slices with salt and leave to stand for 15 minutes. Drain off any liquid that has formed.
Make the dressing:
Finely slice the shallot with the ritter food slicer. Make a dressing from the shallot slices, vinegar, sugar, pepper, optional seasoning mix and water.
Finish the salad:
Finely chop the dill. Add the dressing and dill to the cucumbers and mix together. This fresh and crunchy cucumber salad goes well with many oven-baked dishes.
Grilled Halloumi Salad
- 1 plateful of romaine lettuce
- 2-3 slices of halloumi cheese, fried
- Red onion, to taste
- 1 handful of croutons
- 1 tbsp rapeseed oil*
- 1 tbsp white wine vinegar
- Salt & pepper
Wash and spin-dry the romaine lettuce, then slice it with the Ritter food slicer. Next, slice the halloumi into medium-thick slices using the food slicer. Finally, halve the onion and slice it very thinly using the food slicer.
Then fry the halloumi over a low heat. Be careful, it burns quickly. Fill a salad bowl with lettuce, add the onions and pour over the oil and vinegar in a 1:1 ratio. Season with salt and pepper and top with the fried halloumi and croutons.
*Not cold-pressed, as the taste is otherwise too intense.
Summer salad
- Salad of your choice
- 1 avocado
- 1 clove of garlic
- 3 tbsp olive oil
- A little water
- 1/2 bunch of parsley
- Fresh basil, a few leaves
- Fresh lime juice, from 1 organic lime
- Fresh lime zest, from 1 organic lime
- Salt and pepper, to taste
Topping:
- Grapes, seedless
- Lime wedge
Peel and pit the avocado, peel the garlic and then purée together with all the other ingredients (except the salad and topping) using the ritter hand blender. Pour over the washed salad.
Bread salad
- Baguette or white bread
- Garlic powder
- Olive oil
- Salt
- Leaf salad of your choice
For the yoghurt dressing:
- 125 g Greek yoghurt
- 20 g neutral vegetable oil
- 1/2 egg, hard-boiled
- 1/2 clove of garlic
- 40 g water
- 6 g Dijon mustard
- Salt & pepper
- 2 level teaspoons sugar
- 6 g freshly squeezed lemon juice
- 1 level teaspoon nutritional yeast
Slice the bread using the ritter food slicer. Then cut the slices into cubes by hand. Place the bread cubes on a baking tray lined with baking paper and mix with olive oil.
Each side of the bread cubes should be coated with oil. Now sprinkle with garlic powder and salt and bake at 200° (top and bottom heat) until they are slightly browned (NOT dark brown). Wash the salad of your choice and spin dry in a salad spinner.
Finally, prepare the dressing. Purée all the ingredients for the dressing with the ritter hand blender until smooth. Season generously with salt and pepper. Chill for 1/2 hour to allow the dressing to infuse.
Pour the dressing over the salad with the bread cubes.
Melon salad
(serves 2):
- 1/2 honeydew melon or cantaloupe
- Prosciutto, thinly sliced
- 1 ball of mozzarella or burrata
- Fresh mint
- Optional: balsamic cream
- Olive oil, salt, pepper
Fresh, light & simple. Our melon salad with prosciutto and mozzarella is perfect for sunny days – thinly sliced with the ritter deli slicer.