Ingredients for 4 people:
about 400 g lamb’s lettuce
1 small celeriac
For the dressing:
2 shallots
1 clove of garlic
a few sprigs of fresh parsley, dill and coriander
1/8 l soy cream
2 tablespoons of lemon juice
1 tablespoon of apple vinegar
1-2 tablespoons medium-hot mustard
herb salt
freshly ground black pepper
1 tablespoon safflower oil
½ tablespoon flaxseed oil
1 tablespoon sunflower oil
In addition:
about 80 g walnuts
Preparation:
1. If necessary, clean the lamb’s lettuce, wash it and spin it dry.
2. Clean the celeriac, scrub it with the vegetable brush and wash it, then grate or chop it coarsely.
3. For the dressing, peel the shallots and the garlic. Remove the centre sprout from the garlic and finely dice with the shallots.
4. Wash the parsley, dill and coriander, squeeze them dry and finely chop them.
5. Blend the soy cream with the lemon juice, apple cider vinegar, mustard, herb salt, freshly ground black pepper, thistle, linseed and sunflower oil, the diced shallots and garlic with the chopped herbs in a blender.
6. Mix the prepared lamb’s lettuce with the grated or chopped celery and place on plates or in a bowl. Pour the herb cream over it.
7. Roast the walnuts in a dry pan and sprinkle over the celery lamb’s lettuce.
My picks:
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- This salad gets a colourful touch when the celery is replaced by carrots or beetroot. It is also a typical autumn/winter salad.
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- Those who do not like walnuts can of course replace them with another nut.
Product description:
The walnut is a high-quality and healthy food that can be used in a variety of ways, e.g. in muesli, salads, vegetable dishes, dips, pestos, confectionery, etc. The walnut is a healthy appetite suppressant and a delicious snack because it is rich in vitamins and minerals. Compared to other nuts, the walnut has a high omega-3 fatty acid content and is therefore an important plant-based source of this essential fatty acid. It is also rich in fibre and thus aids digestion.
