Colorful vegetable salad with warm garlic dressing

Name: Colorful vegetable salad with warm garlic dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 Garlic cloves; 150 ml Milk; 25 g Pine nuts; 2 Fennel tubers; 3 Carrots; 1/2 (approx. 250 g) Radish; 1 (approx. 400 g) large or 2 small kohlrabi; 2 red onions; 3 Spring onions; 1/2 Pot of chervil; 2-3 TEASPOONS wine vinegar + something to taste; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 Garlic cloves
150 ml Milk
25 g Pine nuts
2 Fennel tubers
3 Carrots
1/2 (approx. 250 g) Radish
1 (approx. 400 g) large or 2 small kohlrabi
2 red onions
3 Spring onions
1/2 Pot of chervil
2-3 TEASPOONS wine vinegar + something to taste
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel the garlic and boil it up with the milk in a small, high pot. Simmer for about 10 minutes, stirring occasionally. Meanwhile roast pine nuts in a pan without fat until golden brown, take them out and let them cool down.
2
Clean or peel and wash the vegetables. Depending on the size, halve or quarter them. Slice or cut vegetables into very fine slices. Clean, wash and cut spring onions into rings. Wash chervil, dab dry, pluck leaves from the stems and chop coarsely.
3
Place the prepared vegetables and chervil in a bowl, except for something to sprinkle on top. Purée the garlic in the milk while still hot very finely. Slowly mix in vinegar and oil one after the other. Season to taste with salt, pepper, sugar and a little vinegar.
4
Mix the salad ingredients and warm dressing in the bowl and serve, or arrange salad on plates and drizzle with warm dressing. Sprinkle with chervil and pine nuts.