A fresh salad, which also goes well with grilled
4 tablespoons of fruit vinegar with
6 tbsp sunflower oil
2 tbsp water
1 tsp mustard
1 teaspoon soy sauce
Salt, pepper and
Mix 1/2 tsp of honey in a bowl to a marinade.
Add 3 teaspoons of parsley (chop finely) .
Wash and peel 300g of asparagus , cook until firm and cut into slices. To pull in the salad dressing.
Peel 2 kohlrabi (small) and finely dice.
Cut 4 spring onions into rings.
Cook 200 g peas and add to the salad dressing with the other vegetables.
Wash 1 lettuce (medium) , clean and cut into individual leaves. If necessary, pluck the leaves slightly smaller. Add to the remaining salad and fold gently.
1 tablespoon of sunflower seeds in a pan, briefly fry without fat hot over the salad.
Recipe from: The Rheinhessen country women cookbook