Winter Vegan Salad

Winter Vegan Salad

6 red onions
1 head garlic
½ bunch thyme (15 g)
100 g blanched hazelnuts
olive oil
600 g of a mixture of bitter salad leaves, such as chicory, radicchio, treviso, dandelions
For refueling:
1 tbsp Dijon mustard
extra virgin olive oil
50 ml barolo or other red dry wine
2 tbsp red wine vinegar

Step 1
Preheat the oven to 240C. Put the unpeeled onions in a suitable shape and bake for 1 hour until it burns on the outside and becomes soft.
Step 2
30 minutes after the start of cooking, cut the head of garlic across and add it to the mold.
Step 3
Mix thyme and nuts with a small amount of oil and sprinkle onion in them for 5 minutes until cooked. Remove from oven and let cool.
Step 4
Disassemble lettuce leaves (cut the stems, cut large leaves, leave small ones intact). To prepare a dressing, squeeze the baked garlic into a bowl, mash with a fork, add mustard and a pinch of salt, mix. Whisk with a whisk, pour in the wine and vinegar.
Step 5
Squeeze the baked onion into the salad bowl, dividing it into pieces, season with salt and black pepper, pour the dressing and mix. Add leaves and mix again gently. Crush hazelnuts in a mortar and sprinkle with them

Winter Vegan Salad
Winter Vegan Salad

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