- Cook the pasta in boiling salted water according to the package instructions until al dente. Drain, rinse with cold water, drain and leave to cool. Mix with 2 tbsp oil.
- Cook the red lentils and broad beans separately in salted water according to the instructions on the packet, adding a little savory to the beans if desired. Drain both and leave to cool.
- Clean the radicchio, wash, spin dry and shred. Cut the cress from the bed. For the dressing, peel and chop the garlic. Put the cream, horseradish, yoghurt, mustard and remaining oil in a high mixing bowl and blend with a hand blender until you have a velvety cream. Add milk to taste and season with lime juice, salt and pepper.
- Divide the dressing between 4 large screw-top glasses (500 ml each). Layer the noodles, lentils, broad beans and radicchio on top and top with cress. Close the jars.
Typical Münsterland: Before eating, sprinkle coarsely crushed nibbles on top of the salad. Pack the nibbles separately to take on a picnic so that they stay crunchy.
Tip: Make your own nibbles: Pluck an old farmhouse loaf (white bread) into pieces and dry it in the reheat of the oven for as long as possible. Turn it over several times. Many bakeries in Münsterland also offer nibbles.