Good wine needs good food! Caro Schenk presents her recipe for a fresh green spelt salad with asparagus
Green spelt salad with asparagus
Caro Schenk cooks in the Heckenwirtschaft of the Schenk winery. The products used there come from within a radius of less than 50 kilometres. The products are sourced from small producers as far as possible. She presents us with her recipe for green spelt salad with asparagus. This can be prepared as a vegetarian or vegan dish for you to try at home.
Ingredients for 4 people
Green spelt salad:
- ½ bunch radishes
- 2 panicles of cocktail tomatoes
- ½ cucumber
- 1 carrot
- 2 onions
- 1 bunch of green Franconian asparagus
- 1 handful baby spinach
- 300 g green spelt
- (homemade) vegetable paste or stock
- 100 ml white wine
- ½ tsp homemade vegetable paste
- 1 tsp honey
- juice of 1/2-1 lemon
- olive oil
- salt and pepper
Optional: cress, walnuts, bread and goat cheese
Bring water with the vegetable paste or stock to the boil and simmer the green spelt in it for about 45 minutes. Cut all the vegetables except the asparagus into small cubes. Chop the chives.
About 10 minutes before the end, add the onion and carrot cubes to the green spelt and simmer. Then drain and leave to cool slightly.
Halve the asparagus if necessary and fry briefly in olive oil and season with salt and pepper.
For the vinaigrette, purée or whisk together 100 ml white wine, ½ tsp (homemade) vegetable paste, 1 tsp honey, juice of 1/2-1 lemon, olive oil, salt and pepper.
Mix the vinaigrette into the green spelt. Fold in the vegetables, asparagus, chives and baby spinach and leave to stand for about 2 hours. Or arrange everything nicely and pour the vinaigrette over it. Garnish with cress and walnuts and serve with goat's cheese or bread.