Asparagus salad in a jar
Ingredients
for 4 person
| 250 g | pumpernickel, roughly chopped |
| 1 | apple, cut into small pieces |
| 1 tsp | lemon juice |
| 1 tsp | linseed |
| 200 g | plain cottage cheese |
| 1 bunch | radish, cut into slices |
| 200 g | green asparagus, tough lower section broken off, shaved lengthwise into thin strips |
| 40 g | garden cress |
| 1 | organic lemon, grated zest and the juice |
| 4 tbsp | olive oil |
| 20 g | wild garlic, finely chopped |
| ½ tsp | salt |
| a little | pepper |
How it's done
In a non-stick frying pan, toast the pumpernickel over a medium-high heat for approx. 4 mins., stirring constantly, leave to cool. Mix the apple, lemon juice and linseed in a bowl.
To layer
Layer the pumpernickel and cottage cheese in the jars. Top with the pieces of apple, radish and asparagus. Garnish with cress.
Vinaigrette
Combine the lemon juice with all the other ingredients up to and including the wild garlic, season. Drizzle the dressing over the salad.
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