Spicy whole-year salad

Ingredients for Spicy whole-year salad

Instructions for Spicy whole-year salad

To prepare the Spicy whole-year salad recipe, please follow these instructions:

Clean and peel the root vegetables carefully and cut them into spells of 1-2 cm. Scratch the thin strings of the blegsellerist angels.

Cut it all very well on a mandolin or with a sharp knife. Chop the parsley roughly.
Divide the pomegranate into quarters with a sharp knife. Then it is easy to loosen the kernels into a bowl by tapping the skull with the back of a soup. Save some pomegranate kernels and a little chopped parsley to decorate.

Mix the root vegetables, bell celery, chopped parsley and pomegranate kernels in a bowl with the dressing and either put the salad on a large dish or in portions. Decorate the salad with the rest of the chopped parsley and pomegranate kernels and crumble if necessary. Some fresh goat cheese on top.

The saturated salad is both suitable for meat and fish - or as an independent dish with a piece of coarse bread.


tips:
You can of course also use other root vegetables and vegetables for this delicious salad - for example raw earthquakes, majors, fennel, courgettes or beetroot.