Spring bread salad
Preparation time: 60 min. Level: easy
Ingredients
For 4 Persons
1 Clove of garlic
5 Pretzel rolls with grains (approx. 120 g each)
9 tbsp Olive oil
2 tsp Butter
250 g Beetroot
250 g green asparagus
Salt
2 red onions
1/2 bunch Radish
100 g Purslane
30 g Bronze fennel
4 tbsp light balsamic vinegar
1 tsp Mustard
1 tsp Honey
Preparation
1
Peel and finely chop the garlic. Cut the rolls into small cubes. Heat 5 tablespoons of olive oil and butter in a large pan. Toast the bread cubes in it while turning until golden brown, remove immediately, place on kitchen paper and leave to cool.
2
Wash and peel the beetroot and cut into thin slices. Wash the asparagus, cut off the woody ends. Blanch the asparagus and beetroot in boiling salted water for about 3 minutes. Remove from the oven and leave to cool. Peel the onions and cut into thin rings. Wash, clean and quarter the radishes. Wash the herbs and shake dry.
3
Mix vinegar, mustard and honey. Beat in 4 tablespoons of olive oil, season with salt and pepper. Mix all the ingredients with the dressing and serve.
Nutritional values
Per person
640 kcal
14 g protein
28 g fat
78 g Carbohydrates
For 4 Persons
1 Clove of garlic
5 Pretzel rolls with grains (approx. 120 g each)
9 tbsp Olive oil
2 tsp Butter
250 g Beetroot
250 g green asparagus
Salt
2 red onions
1/2 bunch Radish
100 g Purslane
30 g Bronze fennel
4 tbsp light balsamic vinegar
1 tsp Mustard
1 tsp Honey
Preparation
1
Peel and finely chop the garlic. Cut the rolls into small cubes. Heat 5 tablespoons of olive oil and butter in a large pan. Toast the bread cubes in it while turning until golden brown, remove immediately, place on kitchen paper and leave to cool.
2
Wash and peel the beetroot and cut into thin slices. Wash the asparagus, cut off the woody ends. Blanch the asparagus and beetroot in boiling salted water for about 3 minutes. Remove from the oven and leave to cool. Peel the onions and cut into thin rings. Wash, clean and quarter the radishes. Wash the herbs and shake dry.
3
Mix vinegar, mustard and honey. Beat in 4 tablespoons of olive oil, season with salt and pepper. Mix all the ingredients with the dressing and serve.
Nutritional values
Per person
640 kcal
14 g protein
28 g fat
78 g Carbohydrates