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Root Vegetable Salad with Spelt And Venison

Written By Unknown on lundi 4 mars 2019 | mars 04, 2019

Root Vegetable Salad with Spelt And Venison

Dip

Root Vegetable Salad with Spelt And Venison Dip and  Cheddar Salad with Chorizo
Root Vegetable Salad with Spelt And Venison Dip and  Cheddar Salad with Chorizo

 

In the summer we enjoy cool, light salads. But when the dark of winter
comes, we would rather eat warmer and heavier food. Roasted root
vegetables are always wonderful, and together with spelt berries and a tasty
venison dip, this is a perfect autumn and winter salad.

4 portions

¾ cup (200 ml) spelt berries
2¼ lbs (1 kg) root vegetables such as beets, carrots, parsnips, celeriac, and
rutabaga
2 red onions
2 tbsp canola oil
1 tbsp thyme
sea salt flakes
freshly ground pepper
Venison Dip
¼ lb (100 g) smoked venison steak, in thin slices
7 oz (200 g) cream cheese, room temperature
4 oz (125 g) quark or cottage cheese
2 tsp shredded horseradish or coarse brown mustard
¼ cup (50 ml) chopped chives
sea salt flakes
freshly ground pepper
1. Begin with the venison dip: Finely chop the meat. Mix with the rest of
the ingredients and add salt and pepper to taste.
2. The salad: Boil the spelt berries until tender, covered, according to the
directions on the packaging for about 40 minutes. Add bouillon or salt
toward the end of the cooking time. Drain any remaining water, and let the
steam release.
3. Preheat the oven to 425˚F (225˚C). Brush the root vegetables clean. Peel
the celeriac and rutabaga. Cut into smaller pieces. Peel and cut the onions
into wedges. Lay everything out on a baking sheet lined with parchment
paper, placing the beets apart. Mix with the oil, thyme, salt, and pepper.
4. Roast the root vegetables in the middle of the oven until tender, 25–30
minutes. Stir occasionally.
5. Combine the root vegetables with the spelt berries and serve with
venison dip.

Cheddar Salad with Chorizo

Root Vegetable Salad with Spelt And Venison Dip and  Cheddar Salad with Chorizo
Root Vegetable Salad with Spelt And Venison Dip and  Cheddar Salad with Chorizo

It’s time for some practical and prime salad tips. Always tear the lettuce
leaves—that way you will have a higher yield than if you chop them.
Afterward, lay the lettuce in ice cold water so it will become crispy. Let the
lettuce drain well and dry it off. The leaves shouldn’t be wet when they mix
with the dressing. Consider mixing the salad with the dressing just before
serving, otherwise the salad will be soft and limp.
4 portions
1 large head of iceberg lettuce
1 can chickpeas (14 oz / 400 g)
1 large red onion
9–10½ oz (250–300 g) chorizo
oil for frying
peperoncini
Dressing
1 egg
1 garlic clove, pressed
1 tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 tbsp water
⅔ cup (150 ml) canola oil
3½ oz (100 g) finely grated cheddar cheese
sea salt flakes
freshly ground pepper
1. Begin with the dressing: Combine the egg, garlic, lemon juice, mustard,
and water. Pour in the oil in a fine stream and lastly add the cheese. Add
salt and pepper to taste.
2. The salad: Tear the lettuce leaves into smaller pieces. Ideally, lay it in ice
water so it becomes crispy. Dry the leaves carefully.
3. Rinse the chickpeas and let drain. Peel and cut the onion in thin slices.
4. Cut the sausage into coins and fry in a small amount of oil. Let them
drain on paper towels.
5. Mix together the lettuce, chickpeas, and the majority of the onion with
the dressing. Make sure that all of the leaves are covered with dressing.
6. Top the salad with sausage, peperoncini, and the remainder of the
onion.

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