John Myers
Ingredients for 4 servings:
- 12 salsify, fresh
- 5 pretzels from the previous day
- 2 onions, red
- 125 g arugula
- n. B. Vegetable fat for frying
- 4 tbsp apple cider vinegar
- 2 tbsp sugar
- e.g. salt (rock salt)
- 1 tbsp rapeseed oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Italian-Bavarian “wedding”, seasonal-regional-vegan bread salad
Peel the salsify (wearing gloves). Trim the ends, cut diagonally into 3 cm pieces, and immediately place them in the vinegar and water. Cook in the vinegar and water with a little salt and sugar for about 20 minutes until al dente. Dice the pretzels into bite-sized pieces and fry them evenly in a pan with a little vegetable fat. Slice the onions into rings and fry them in the pan with a dusting of fat and sugar. Wash the arugula and divide it among the four plates. Place the toasted bread cubes on top. Drain the salsify and fry briefly on all sides. Sprinkle over the salad. Arrange the onion rings on top. Just before serving, drizzle with vinegar and rapeseed oil and grind over some coarse rock salt.
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