Rhubarb arugula salad with cream cheese
Time
Preparation time: 20 min.
Cooking or baking time: 10 min.
Total preparation time: 30 min.
The sour rhubarb with the spicy arugula and sunflower seeds that together make a very tasty, fresh and crisp salad.
Ingredients for 3 servings
- 250 g rhubarb
- 2 small onions
- 1 tbsp rapeseed oil
- 30 ml apple juice
- 1 tbsp olive oil
- a little bit of herbal vinegar
- some sugar
- salt and pepper
- about 20 g sunflower seeds
- about 50 grams of rocket
- about 50 g cream cheese (natural)
preparation
- The rhubarb is washed, cleaned, possibly peeled and cut into 3 to 4 cm long pieces. The onions are peeled and cut into fine cubes.
- In a pan you heat the rapeseed oil, in which the onion cubes are lightly fried. Then add the rhubarb pieces and simmer over moderate heat for about 4 to 5 minutes, put out with the apple juice, boil everything and lightly simmer for a few minutes over moderate heat. Then take the rhubarb pieces from the pan and let them cool.
- Put the juice with the onion cubes in a bowl and let it cool down too, before mixing it with olive oil and a little herb vinegar to make a vinaigrette and season with a little sugar, salt and pepper.
- The rocket is washed, shaken dry and plucked a little, mixed with the cooled rhubarb pieces and spread on the plates. Then sprinkle the vinaigrette over it and sprinkle it with the sunflower seeds.
- Finally, spread the cream cheese in small dots on it.
