Onion salad with radish sprouts and oats
easy
60 mins
60 mins
Ingredients
- 100 g Sprouted grain oats
- 3/8 l Vegetable broth
- 7-10 Tbsp (Instant)
- 400 g red onions
- 6 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp from the mill
- 6 TABLESPOONS Oil
- 75 g Radish sprouts
- 3 small cobs chicory
- 4 leaves Lollo bianco salad
- 1 pickled cucumber
- 120 g Yoghurt Salad Cream
- 1 TABLESPOON grated horseradish (from the jar)
Directions
- 1
Oats are best soaked overnight in 1/4 litre water. Let oats drip off. Bring the stock to the boil and cook the oats in it over a low heat for 40-45 minutes. Meanwhile, peel the onions and cut into wafer-thin rings. Mix vinegar with salt and pepper, then add the oil.
- 2
Pour half of the vinaigrette over the onions and marinate them. Wash the sprouts and drain well on a sieve. Clean the chicory, remove the leaves and wash. Wash and drain the lollo bianco. Wash the cucumber and cut into thin slices. Arrange cucumber, chicocûe and sprouts on plates. Spread the rest of the vinaigrette over them, then place the onions in the middle. Let the oats cool on a sieve. Mix salad cream with horseradish and season with salt and pepper.
- 3
Arrange cucumber, chicocûe and sprouts on plates. Spread the rest of the vinaigrette over them, then place the onions in the middle. Let the oats cool on a sieve. Mix salad cream with horseradish and season with salt and pepper. Place a leaf of lollo bianco and some horseradish salad dressing on each onion. Spread the oats on top
- 4
Preparation time approx. 1 hour (without soaking time)
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