• 01.12.2021
  • Junius

It's not a disharm, it's a salad! Ingredients: * Organic chicken stock * Salt + pepper to taste * 4 tablespoons olive oil * 4 tablespoons lemon juice Directions: 1. Clean out the bottom of a large saucepan. I used my hands to drain the liquid. A piece of peeled, chopped garlic is also good in garlic, so that the salmonella doesn't get into the egg. 2. Mix the ingredients, adding salt and pepper to taste. 3. Cover the saucepan with a lid. 4. Put the chicken in the refrigerator for a couple of hours, so that the hot liquid has time to cool. 5. When the time for serving is over, peel the garlic and put it to cook. 6. In a separate container, mix the shredded cheese. 7. Put the salad in the saucepan and heat the sauce. 8. Add the lemon juice and vinegar and whisk. 9. Cover the saucepan and cook over medium heat for about 3 minutes, whisking constantly. 10. Pour the finished salad, scraping the bottom of the bowl. Add the shredded cheese and serve.