Radicchio salad with sprouts and broccoli

Ingredients for 2 servings:

• 1 radicchio
• 1 broccoli
• 1 carrot(s)
• 1 small onion(s)
• n. B. Sprouts (lentil sprouts)
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• salt and pepper
• possibly mustard if required

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

vegetarian

Clean the broccoli and divide it into florets, then cut the stalks into small pieces. Fill a pot with about 2 cm of water and bring to a boil. First add the stalks and boil for 2 minutes, then add the florets and boil for another 2 minutes. This way the florets are only cooked in the steam and the vitamins are better preserved. The broccoli should still be firm to the bite. Put the stalks in a bowl and set the florets aside. Wash the radicchio and tear or chop the leaves into pieces. Clean the carrots and cut them into small pieces or slice them thinly with a vegetable peeler. Wash the sprouts and drain them. Peel and finely chop the onion. Add everything to the broccoli pieces. For the dressing, mix the vinegar, oil, a little mustard if desired, salt and pepper in a bowl. Pour over the salad and mix everything well. Finally, garnish with the broccoli florets.