Name: Blumenkohl-Walnuss-Salat
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Salat
Ingredients: 1 Blumenkohl (ca. kg); Salz; 70 g Walnüsse; 2 Scheiben Weißbrot; 2 Bio-Zitronen; 1 Knoblauchzehe; 2 EL Olivenöl; Pfeffer; ½ Dose Zuckermais (150 g); 1 Handvoll Petersilienblätter

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Judy Wellington

Blumenkohl in Röschen teilen, waschen. Röschen in kochendem Salzwasser in 2 - 3 Min. bissfest garen, abgießen, abschrecken.

Einige Nüsse grob, den Rest fein hacken. Brot kurz in lauwarmem Wasser einweichen, dann ausdrücken und fein zerrupfen. Knoblauch schälen, fein hacken. Zitronen waschen, Schale fein abreiben, Saft auspressen. Fein gehackte Nüsse, Brot, Knoblauch, Öl und Zitronenschale zu einem dickflüssigen Dressing verschlagen, salzen, pfeffern.

Mais abtropfen lassen, zum Kohl geben, mit Dressing vermischen. Petersilie hacken, mit den übrigen Walnüssen über den Salat streuen.

Blumenkohl-Walnuss-Salat

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