Mixed Winter Leaf Salad with Pesto recipe | Eat Smarter USA
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Mixed Winter Leaf Salad with Pesto

Mixed Winter Leaf Salad with Pesto
240
calories
Calories
20 min.
Preparation
easy
Difficulty
Average: 3.8 (5 votes)

Ingredients

for 4 servings
For Dressing
2 tablespoons white wine vinegar
1 teaspoon pure Maple syrup
3 dried Apricot (chopped)
2 tablespoons good-quality olive oil
1 Orange (juiced)
Sea salt (to taste)
freshly ground Black pepper (to taste)
For Pesto
2 teaspoons dry roasted Pine nuts (cooled)
5 sun-dried tomatoes (in oil; diced)
1 clove garlic (peeled and roughly chopped)
3 tablespoons 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 tablespoons Walnut (chopped)
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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.