With hot chicken
Cucumber and fennel salad
Rheinhessen can also be Asian. Here is cooked with a lot of curry, fennel and sweet and sour sauce.
Ingredients for 4 people (45 minutes preparation time)
Peel the cucumber in strips, finely planing. Mix with 1 teaspoon of salt and let it steep. Finely chop the fennel, mix with the cucumber, pepper.
Boil orange juice with curry, add vinegar and olive oil, salt, pepper, let cool. Dice meat. Peel avocado, cut in half, cut pulp into slices.
Dry the cucumber and fennel dry, mix with the vinaigrette.
Heat the oil in a nonstick skillet, fry the meat for 8 minutes, add the Asian sauce, light salt. Serve the meat cubes still hot to the salad.
Recipe from the RS brochure "Silvaner-Küche leicht und lecker"