Recipe by Norbert Niederkofler: Herb salad from the Aspinger farm
Ingredients for 4 people
Herb salad
- 120 g mixed greens (strawberry spinach, spinach, clover, baby lettuce, radish sprouts, pea sprouts, nasturtium, shiso, arugula, leek, carrot greens)
- 4 edible flowers
- 4 mini radishes
- 4 radish pods
- 4 celery roots
- 1 kg coarse salt
Dressing
- grapeseed oil
- apple cider vinegar
- salt
Amaranth wafers (recipe for 40 wafers)
- 200 g amaranth
- 1 liter water
- 1 liter vegetable oil
Tomato base
- 200 g ripe tomatoes
Method
Herb salad
Clean all the vegetables. In the oven at 180°C (356°F), bake the whole celery root, with the skin, on salt for 45 minutes. Let it cool in the salt, then slice and cube it.
Amaranth wafers
Soak the amaranth in cold water, bring to a boil, and cook until the liquid evaporates completely. Spread it on a silicone mat and dry at 40°C (104°F) for 6 hours. Fry at 170°C (338°F).
Tomato base
Blend the tomatoes in a food processor at maximum speed for 6 minutes. Let it drain through a cheesecloth overnight in the refrigerator.
Plate composition
Arrange the celery root in the center of the plate. Place the seasoned salad, an amaranth wafer, more salad, and finally garnish with flowers, radishes, and pods. Pour the tomato base from a jug in front of the guest.
