Fennel Radish Salad with Miso Buttermilk Dressing
Fennel Radish Salad with miso buttermilk dressing - Green and healthy: This salad can be served anytime
Healthy, because
Even smarter
Low in calories and fat, buttermilk provides calcium, protein and lactic acid bacteria from the inside for firm skin, strong bones and a balanced intestinal flora.
This healthy salad may well end up on the plate more often.
Ingredients
- Ingredients
- 2 eggs
- 7 ¼ ozs Spelt whole-grain bread
- 1 ½ Tbsps Canola oil
- 7 ¼ ozs Snow peas
- salt
- 8 sheets red cabbage lettuce
- 10 ozs lettuce hearts
- 1 oz Spinach
- 5 ¼ ozs red Daikon radish (e.g. watermelon radish; 1 red radish)
- 1 bunch Radish
- 1 root Fennel
- ¾ oz Miso paste (1 tbsp; Japanese seasoning paste)
- 3 ½ ozs Buttermilk
- 4 Tbsps lemon juice
- peppers
Preparation steps
Hard boil eggs in boiling water for 8-10 minutes. Then rinse, peel and cut in half.
Meanwhile, cut bread into cubes. Heat oil in a frying pan. Fry bread cubes until golden brown over medium heat. Remove from pan and allow to cool.
Trim and wash sugar snap peas, place in boiling salted water and cook over medium heat for about 5-8 minutes, rinse with cold water and drain.
Clean lettuce and spinach, wash, shake dry, pluck large leaves into bite-sized pieces. Clean and wash radishes and radish; peel radish and radish; slice both into thin slices.
Clean, wash and halve the fennel, cut out the stalk and cut into very fine strips.
For the dressing, mix the miso paste with buttermilk and lemon juice and season with salt and pepper.
Divide salads and vegetables among plates, top with bread cubes and egg halves, and drizzle with dressing.
