Postelein Salad with Apples and Chestnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup purslane (Postelein)
- 1 ½ m. Apples, sweet and sour, crispy
- 1 packet chestnut (s), pre-cooked
- 1 large shallot (s)
- 1 tablespoon herbs (8 herb mix, frozen)
- 3 tablespoon balsamic vinegar
- 4 tablespoon oil
- 1 teaspoon honey
- 0.5 teaspoon ½ herbal salt
- 0.5 teaspoon ½ salt and pepper, more colorful
- some Tabasco (some splashes)
Print Recipe
Pin Recipe Instructions
- Halve the shallot and cut into half rings. Then fry in a pan with a little tasteless oil, a pinch of pepper, a few splashes of Tabasco and 1 teaspoon of honey, then remove from the oil and let it cool. Cook the chestnuts (in the boiling bag) in a water bath for five minutes.
- In the meantime, wash the linen and spin dry. Wash the apples and cut into small slices, but do not peel them.
- Mix the herbs, vinegar, oil, pepper, herb salt and a little honey. Then puree with a hand blender with a few small apple pieces and two chestnuts.
- Let the chestnuts cool slightly and then quarter. Arrange the Postelein with apple pieces, chestnuts and the caramelized shallots on plates and pour the dressing over them.
- I use organic products for this salad.
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