Hail salad
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ingrediencie
40 g barley grits 3 pcs slice of bread 1 little virgin olive oil 4 pcs smaller tomato 1 pcs salad cucumber 1/2 pcs red shallot 1 handful coriander (leaves) 1 handful parsley 1 tbsp mint leaves 1 tbsp lemon juice 1 tbsp apple cider vinegar 1 clove of garlic 70 ml olive oil (80 ml) 1 little salt, ground pepper
progress
Enjoy a great Lenten horseradish salad. Recipe prepared by Martina Schmidtová.
1.
Preheat the oven to 190°C. Cook the grits according to the instructions. It is ideal to cook them for about 20min, they will be neither hard nor very soft – overcooked. Once cooked, drain them, rinse with cold water and leave them in a sieve to drain and dry out.
2.
Brush the bread slices with olive oil and place on a baking sheet. Place in the oven, bake for 10min, turn and brush again and bake for another 10min. The breads should be hard and dry. After baking, let them cool and break them into smaller pieces.
3.
Slice the tomatoes and cucumbers into smaller pieces, place in a deep large bowl with the chopped onion. Add the chopped herbs, sliced bread and dried grits. Finally, prepare the dressing – mix the oil, vinegar, lemon juice, salt, pepper and crushed garlic. Before serving, pour the dressing over the salad and let it sit for 5 min to let the flavours combine. If you want the bread to be softer, let it sit a little longer in the refrigerator.
