{"id":29187,"date":"2019-06-01T06:57:54","date_gmt":"2019-06-01T04:57:54","guid":{"rendered":"https:\/\/unser-quartier.de\/stadt-bergheim\/?p=29187"},"modified":"2019-06-01T06:57:54","modified_gmt":"2019-06-01T04:57:54","slug":"tipp-spargel-artischocken-salat","status":"publish","type":"post","link":"https:\/\/unser-quartier.de\/stadt-bergheim\/2019\/06\/tipp-spargel-artischocken-salat\/","title":{"rendered":"Tipp: Spargel-Artischocken-Salat"},"content":{"rendered":"

\"\"<\/p>\n

Spargel-Artischocken-Salat<\/em><\/span>
\n.<\/span>
\nZutaten f\u00fcr 4 Portionen:<\/span>
\n500 g wei\u00dfer Spargel, gesch\u00e4lt<\/span>
\n2 Scheiben Toastbrot (Vollkorn)<\/span>
\n1 EL \u00d6l<\/span>
\n200 g Cocktailtomaten<\/span>
\n1 gr\u00fcne und 1 rote Paprika<\/span>
\n200 g Artischockenb\u00f6den (Dose)<\/span>
\n1 gro\u00dfe Schalotte<\/span>
\n1 Kopf Fris\u00e9esalat<\/span>
\n5 EL Estragon<\/span>
\n6 EL Walnuss\u00f6l<\/span>
\n1 TL Dijon-Senf<\/span>
\n1 K\u00e4stchen Kresse<\/span>
\n1\/2 Bund Petersilie<\/span>
\nSalz, Zucker, schwarzer Pfeffer<\/span>
\n.<\/span>
\nZubereitung<\/span>
\nIn gro\u00dfem Topf reichlich Wasser mit Prise Salz und Zucker zum Kochen<\/span>
\nbringen. Den Spargel darin 15 Min garen, dann herausnehmen und in Eiswasser<\/span>\u00a0<\/span>abschrecken und in 3 cm lange St\u00fccke schneiden.<\/span>
\nDie Toastscheiben w\u00fcrfeln und in Pfanne mit \u00d6l zu Croutons r\u00f6sten. Mit<\/span>\u00a0<\/span>etwas Salz bestreuen.<\/span>
\nTomaten in Scheiben schneiden, Paprika in 3 cm lange Streifen schneiden.<\/span>\u00a0<\/span>Die Artischockenb\u00f6den abtropfen lassen und vierteln.<\/span>
\nDie Schalotte fein w\u00fcrfeln, dann mit Essig, \u00d6l und Senf verr\u00fchren und mit<\/span>
\nSalz, Pfeffer und Zucker w\u00fcrzen.<\/span>
\nDie Salatbl\u00e4tter in einer Sch\u00fcssel mit dem Gem\u00fcse vermischen und mit dem<\/span>\u00a0<\/span>Dressing betr\u00e4ufeln. Obendrauf die Croutons verteilen.<\/span>\u00a0<\/span>Kresse abschneiden, Petersilie abzupfen und beides auf den Salat streuen.<\/span>
\n.<\/span>
\nvon Gertrud Breuer<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

Spargel-Artischocken-Salat . Zutaten f\u00fcr 4 Portionen: 500 g wei\u00dfer Spargel, gesch\u00e4lt 2 Scheiben Toastbrot (Vollkorn) 1 EL \u00d6l 200 g Cocktailtomaten 1 gr\u00fcne und 1 rote Paprika 200 g Artischockenb\u00f6den (Dose) 1 gro\u00dfe Schalotte 1 Kopf Fris\u00e9esalat 5 EL Estragon 6 EL Walnuss\u00f6l 1 TL Dijon-Senf 1 K\u00e4stchen Kresse 1\/2 Bund Petersilie Salz, Zucker, … <\/p>\n

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