Rye Salad

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	14 hrs 40 mins
Course	Salad
Cuisine	European
Servings (Default: 3)

Ingredients

200 g rye

For the vinaigrette:

2 shallot (s)
3 tablespoon maple syrup
9 tablespoon balsamic vinegar
6 tablespoon oil, e.g., olive or walnut oil
1 teaspoon, leveled salt, approx.
Pepper, freshly ground

Moreover:

1 bell pepper (s), red or yellow
3 tomato (s)
50 g rocket

Instructions

Boil the rye in plenty of unsalted water the night before and let it soak overnight. The next day, pour off the soaking water and cook the rye in fresh water for approx. 10-15 minutes until soft. Drain and let cool.
For the vinaigrette, mix all ingredients except for the shallots in a shaker. Cut the shallots into fine strips and stir in, then let everything go through.
Mix the rye with the vinaigrette well, dice 1 - 2 peppers and the tomatoes, coarsely chop the rocket and fold everything into the rye. Let it steep and season with vinegar, salt and maple syrup before serving.

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