Wheat and celery salad with orange and mustard vinaigrette

Name: Wheat and celery salad with orange and mustard vinaigrette
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Wheat; 7-10 Tbsp Salt; 1 (350 g) Perennial celery; 300 g Carrots; 100 g Radish sprouts; 2 sour apples; 2 TABLESPOONS Lemon juice; 4 TABLESPOONS Oil; 2 TABLESPOONS Orange marmalade; 5 TABLESPOONS white balsamic vinegar; 1 TABLESPOON medium hot mustard; 1 Beet Cress; 7-10 Tbsp Orange, apple and celery leaves

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Wheat
7-10 Tbsp Salt
1 (350 g) Perennial celery
300 g Carrots
100 g Radish sprouts
2 sour apples
2 TABLESPOONS Lemon juice
4 TABLESPOONS Oil
2 TABLESPOONS Orange marmalade
5 TABLESPOONS white balsamic vinegar
1 TABLESPOON medium hot mustard
1 Beet Cress
7-10 Tbsp Orange, apple and celery leaves

Directions

1
Wheat is best soaked in water overnight. Then rinse, cook in salted water for about 40 minutes and drain. In the meantime, clean and wash the celery and cut it into small pieces. Blanch in boiling salt water for about 3 minutes, then drain. Peel, wash and grate carrots. Wash sprouts and let them drain. Wash and quarter apples, remove core.
2
Cut the flesh into narrow slices and sprinkle with lemon juice. Mix prepared ingredients and oil. For the vinaigrette, warm up the orange marmalade. Mix with vinegar and mustard. Stir into the salad and arrange on a plate. Cut the cress briefly and sprinkle over it. Serve garnished with orange, apple and celery green
3
waiting time approx. 8 hours