Try it once and you’ll want to come back to the recipe. A sauce that enhances the taste of the salad

Coffee sauce has many more uses than just being a salad dressing. Its deep, slightly bitter aroma works great as a meat marinade – especially beef, pork and dark poultry, to which it gives a slightly smoky, expressive note. It can also be used as glaze for baked or grilled vegetablese.g. beets, sweet potatoes or carrots, because it caramelizes them beautifully. Also suitable as an accessory for sandwiches or burgers.

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Ingredients:

• 50 g of arugula leaves,
• 100 g cherry tomatoes,
• 2 small yellow onions,
• small red onion,
• a teaspoon of chopped walnuts,
• 2 teaspoons of olive oil,
• 1/4 teaspoon of salt,
• 1/4 teaspoon of black pepper.

Dressing:

• 4 tablespoons of olive oil,
• 2 tablespoons of balsamic vinegar,
• 2 tablespoons of warm, strong coffee,
• a teaspoon of honey,
• 1/2 teaspoon Dijon mustard,
• 1/4 teaspoon of salt,
• 1/4 teaspoon of black pepper.

How to do it:

Prepare the vegetables. Cut the yellow onion into quarters and sprinkle them with olive oil, then sprinkle with salt and pepper. Put the vegetable in an oven preheated to 180 degrees Celsius for 15-20 minutes, until nicely browned and charred locally. You can also fry the onion in a pan or char it over the fire using kitchen tongs.

Cut the tomatoes in half and cut the red onion into eighths.

Prepare the dressing. Mix coffee, vinegar, honey and mustard in a small bowl or jar. Slowly pour in the olive oil, stirring or shaking vigorously, until it thickens slightly. Season everything with salt and pepper.

Assemble the salad. Place the arugula, both types of onion and the tomatoes in a large bowl. Sprinkle everything with walnuts and pour the previously prepared sauce.

Serve the salad with coffee sauce immediately after preparation or after cooling it in the refrigerator for 15-20 minutes. Store leftovers in the fridge and use within 2-3 days.

Source: Terazgotuje.pl