Winter salad bowl with vegetarian mustard caviar and crispy bread
S alat in winter? Absolutely! Get ready for a hearty, crisp winter salad bowl with lots of color, aroma and vitamins. Fresh wintry salads and vegetables meet with small cheese cubes, a little egg, a spicy yoghurt dressing and a really exciting extra: vegetarian mustard "caviar". (You can not just live on Christstollen waffles and speculoos, ne.)
For the mustard caviar, I've cooked whole mustard seeds in a sweet and sour marinade for a short while - until they have the funny, crispy consistency of caviar. But of course purely vegetarian. The mustard caviar is a great topping on eggs, salads or hot dishes - and also simply sensational on crusty bread.
And today he can play the highlight at the Winter Salad Bowl.
Mustard - very international
The colorful salad bowl is my delicious contribution to the current mustard offensive of BORN Senf & Feinkost. BORN wants to show that mustard not only fits fantastically to the sausage, but in very different (country) kitchens is a real asset. BORNsinternationals just.
By 1969, BORN, a family-owned and now owner-managed company, is based in Thuringia. Mustard, vinegar and delicatessen specialties have been produced there near Erfurt for almost 200 years. And internationality has long been known there: at the end of the 19th century, BORN's products were already exported to South America and China. Today, around 75 people work day after day to make it a little bit more delicious for the Thuringians and the rest of the world.
For the implementation of my Dutch-inspired bowl I have natural mustard seeds and the BORN garlic mustard with Knofi Pieces, but used without artificial color, aroma and sweeteners. Very exciting: The mustard mug can handle very little plastic and a correspondingly reduced CO2 balance. The outer sleeve made of 100% recyclable cardboard can be torn off and disposed of separately. Lots of content - less waste.
So, let's start with the recipe.
Have it tasty! ღ
And here's the recipe for the hearty Winter Salad Bowl with vegetarian mustard caviar and crispbread
For the mustard Caviar
50 g mustard seeds (eg from Born)
70 ml apple juice (non-sugared juice)
70 ml apple cider vinegar
2 tsp sugar
1/2 tsp salt
150 g of yogurt, 3.5% fat
1 teaspoon garlic mustard (egSimmer over low heat for about 15-20 minutes until the liquid is almost completely absorbed. Stir occasionally. Allow to cool.
Mix the ingredients for the dressing well and season with salt and pepper.
Slice the red cabbage into thin slices. In a small bowl with vinegar, allspice and salt, gently knead by hand for 2 minutes (note: the red cabbage colors, so it is best to wear disposable gloves).
Peel the carrot and cut it into thin long strips with a peeler planing. Halve the spring onion and cut lengthwise into fine strips. Mix with the carrot strips.
Slice the fennel into thin slices (for example with a cucumber slicer) and place in a small bowl. Peel the orange generously with a sharp knife and then cut the fillets over the cuticle bowl (do not worry, that's not hard at all!) Add the fillets and leaking juice to the fennel and mix.
The ingredients for arrange the bowl in two pretty bowls. Place the halved eggs on top and decorate with a dollop of mustard caviar.
Serve with the crunchy baguette slices with the remaining mustard caviar and the dressing to make your own.
Mustard caviar can be stored in an airtight container for several days in the fridge. Should the consistency become too thick and dry, simply stir again with a dash of apple juice until creamy.