9 Things Winter Salads
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 200 g lamb`s lettuce
- 250 g chicory
- 200 g ham, plum ham, alternatively Parma ham, smoked oose breast or Bündner meat
- 200 g cake, (almond braid)
- Butter, for roasting
- 1 pomegranate
- 50 g almond (s), sliced
- 4 scoops beetroot, (already cooked)
- 250 ml orange juice
- 2 pear (s)
- 1 radicchio, red
- 2 tablespoon sugar
- 1 tablespoon butter
For the vinaigrette:
- 6 tablespoon olive oil
- 3 tablespoon apple cider vinegar
- a bit salt
- some black pepper
- some chilli, dried
- 1 tablespoon sesame, black for sprinkling
Print Recipe
Pin Recipe Instructions
- Clean and wash the lamb`s lettuce. Clean the chicory and radiccio and cut lengthways into fine strips. Cut the plum ram into narrow strips.
- Cut the plait into slices, dry in the oven, cut off the rind, then cut into cubes (5 mm) and roast in butter until golden brown.
- Core the pomegranate.
- Roast the almonds until golden yellow without fat.
- Dice the beetroot (5 mm) and marinate in orange juice / syrup (reduce 250 ml orange juice by half). (Alternatively, cook the raw beetroot in orange juice)
- Dice the pears or cut into wedges, caramelize 2 tablespoons of sugar, deglaze with a little water, when everything has dissolved, add a tablespoon of butter, add the pears, sauté briefly, drain.
- Mix the vinaigrette from the oil, vinegar and the spices.
- To serve, pull the lamb`s lettuce through the vinaigrette and serve in portions in the middle of the plate. Add the remaining ingredients nicely.
- Nap the salad with the rest of the vinaigrette. Season with black pepper, salt and chilli from the mill and pour black sesame seeds over it.
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