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Salads

My salad range is strongly influenced by Austrian cuisine from the time of the monarchy. The salads are an excellent accompaniment to a variety of culinary delights, harmonising equally well with meat or fish dishes and vegetarian cooking.

I have built on a basic idea from our region, whereby salad vegetables are harvested and pasteurised in Autumn so that a tasty and vitamin-rich taste of the warmer months can be enjoyed throughout the Winter. It's important that the raw produce retains as many of its original vitamins and nutrients as possible, something I achieve through gentle pasteurisation times and minimal use of machines.

Consumers have the convenience of various readily available salads, and are able to season them at home with a little oil - if they wish.

Puszta Salad

Puszta salad is a classic dating back to the early days of the Austro-Hungarian monarchy. The basic recipe is simple: a spicy vegetable mixture preserved as a mild sour pickle. My main ingredient is white cabbage from Lower Austria, which I slice finely. Sweet red peppers from Burgenland are then added to the raw cabbage, along with slices of pickling cucumber. I preserve this vegetable mixture in a sweet and sour marinade before gently pasteurising the Puszta salad.

Beetroot Salad

My beetroot, a classic winter vegetable with purple-red flesh, originates from the Weinviertel region. In my experience, traditional spices work best in this salad: caraway, Europe's oldest spice and a particular favourite in Austria for its bitter-spicy flavour, along with horseradish root, whose unique and intensive heat comes from its essential mustard oils. In order to retain the beet sugar and pigments, I steam the beetroots rather than boil them. To season at home, a little fresh horseradish can be added according to taste.

Jack Bean Salad

Jack beans have a delicate floury core and a slightly chestnut-like flavour. In Poland I discovered the largest of these beans, which I have mixed with the Styrian speciality, scarlet runner beans. Beans must be soaked in water to swell and then boiled for some time in order to develop their full flavour. I preserve both bean varieties in a mild marinade and round off the composition with strips of sweet pepper and onions.

Julienne Beetroot Salad

Julienne is a technical term for a method of slicing vegetables, which produces small, even strips. This gives the beetroot an even crunchier consistency. The crunchy, juicy vegetable strips with their earthy flavour are placed in a mild marinade and seasoned with horseradish and caraway. This salad is simply delicious as an accompaniment.

Red Cabbage Salad

Red cabbage is a classic winter vegetable which I obtain from Lower Austria, and use to conjure up a spicy-aromatic salad. There really is a little magic involved: you can learn a thing or two about the nature of chemical processes, as the lovely red colour is produced by adding the acidity. The vegetable is actually originally purple. At my production the vegetable is finely sliced, lightly blanched, and then refined in a spicy-sour marinade. My red cabbage salad is particularly popular as an accompaniment to meat and game dishes.

Julienne Celeriac Salad

Celeriac was originally used as a medicinal plant and has gradually found its way into the kitchen. The typical aroma of this parsley family vegetable is derived from its essential oils. Julienne, sliced into strips, is the perfect method of processing to retain the piquant celeriac's firmness. My "Julienne Celeriac Salad" is great with a variety of hot dishes. I have chosen a mild blend for the marinade, so that the celeriac's own flavour is able to develop in the jar.

Julienne Carrot Salad

On a list of the world's most harvested vegetables, carrots are in second place behind the common onion. It therefore seemed an obvious choice to create a carrot salad. I chose the julienne preparation method to keep the carrots especially crunchy. The freshly harvested carrots are sliced into strips at my production plant, and placed into the jars in their raw state. The bright orange colour is retained in the marinade. I recommend adding a little oil before enjoying, as the body is much better able to absorb the carrots' vitamins. As nearly everybody likes "Julienne Carrot Salad", it's always a favourite for taking along to pick-nics or barbecues.

Styrian Scarlet Runner Bean Salad

The scarlet runner bean is a culinary speciality from Styria, which enjoys great popularity far beyond the province's borders. Its fine creamy consistency and delicately nutty flavour are characteristic of the brown, speckled scarlet runner bean, which just happens to be an excellent source of protein and fibre. The beans are delivered to me straight from the harvest in the charming rolling hills of south east Styria. I soak the beans in lukewarm water until they swell, then boil them, and place them into jars. I felt that a spicy-aromatic marinade recipe would be most suitable here. Connoisseurs refine the Styrian scarlet runner bean salad with Styrian pumpkin seed oil before enjoying.