Ingredients for 6 people:
For the salad:
approx. 400 g lamb’s lettuce
1–2 bunches of radishes
2 red onions
a few cherry tomatoes
For the dressing:
2 tbsp olive oil
1 tbsp linseed oil
1 tbsp milk thistle oil
2 tbsp apple cider vinegar
2 tbsp raspberry vinegar
Herb salt
Freshly ground black pepper
Dill tips
Paprika powder
In addition:
Approx. 2 tablespoons walnut kernels
Method:
1. For the salad, wash, trim and spin-dry the lamb’s lettuce.
2. Trim the radishes, wash, clean and slice thinly.
3. Peel the red onions, halve them and slice them thinly.
4. Wash the cherry tomatoes and quarter them.
5. For the vinaigrette, mix the olive, linseed and milk thistle oils with the apple cider and raspberry vinegars. Then season with herb salt, freshly ground black pepper, dill tips and paprika.
6. Mix the lamb’s lettuce with the radishes, red onions and cherry tomatoes, then toss with the prepared vinaigrette.
7. Toast the walnuts in a shallow frying pan without oil and scatter over the salad.
My tips:
- Lamb’s lettuce can also be replaced with a leafy green salad.
- This raw vegetable dish tastes even fruitier if you add a finely chopped apple or pear.
- The leaves from the radishes can also be used to make a nutrient-rich pesto or added to a vegetable soup.
Product description:
Radishes are usually thought of as little red balls, but there are also purple, white, yellow and even two-tone varieties. They belong to the radish family and are packed with valuable nutrients. These small roots are available from April until around September. The pungency of these cruciferous vegetables comes from the mustard oils they contain.
