Bavarian Panzanella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 black salsify (s), fresh
- 5 pretzels from the day before
- 2 onion (s), red
- 125 g rocket
- vegetable fat for frying
- 4 tablespoon apple cider vinegar
- 2 tablespoon sugar
- Salt (mountain salt)
- 1 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Peel salsify (with gloves). Cut off the ends, cut into 3 cm long pieces at an angle and immediately place in vinegar water. Cook in vinegar water with a little salt and sugar for approx. 20 minutes until al dente.
- Dice the pretzels bite-sized and toast them evenly in a pan with a little vegetable fat.
- Cut the onions into rings and toast them in the pan, dusted with fat and sugar.
- Wash the rocket and distribute it on the four plates. Place toasted bread cubes on top. Drain the salsify and fry briefly on all sides. Sprinkle over the salad. Spread the onion rings on top.
- Just before serving, drizzle with vinegar and rapeseed oil and grind some coarse mountain salt over it.
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