Mixed Winter Leaf Salad with Pesto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- For Dressing
- 2 Tbsps white wine vinegar
- 1 tsp pure Maple syrup
- 3 dried Apricot (chopped)
- 2 Tbsps good-quality olive oil
- 1 Orange (juiced)
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
- For Pesto
- 2 tsps dry roasted Pine nuts (cooled)
- 5 sun-dried tomatoes (in oil; diced)
- 1 clove garlic cloves (peeled and roughly chopped)
- 3 Tbsps good-quality olive oil
- Sea salt (to taste)
- For Salad
- 2 cups Chicory (rinsed; dried and roughly chopped)
- 1 shallot (peeled and finely chopped)
- 2 cups Corn salad (lamb's lettuce)
- 1 ½ cups Radicchio (rinsed; dried and torn into bite-sized pieces)
- 2 Tbsps Walnut (chopped)
Preparation
Kitchen utensils
1 Sieve, 1 Tablespoon, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
For Dressing:
2.
In a small bowl, whisk the vinegar, maple syrup, apricots, olive oil and orange juice together. Season to taste with salt and pepper.
3.
For Pesto:
4.
Place the pine nuts, tomatoes, garlic and olive oil in a food processor and pulse to incorporate. Season to taste with salt.
5.
To Assemble:
6.
Divide the chicory, shallots, lettuce and radicchio among four individual plates, drizzle with dressing and pesto; garnish with chopped walnuts. Serve.
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