Single Salad As Main Course
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 32 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 g asparaus, reen, net
- 150 g strawberries
- 70 g lettuce, romaine
- 2 tablespoon rapeseed oil
- 50 ml apple juice, cloudy, organic
- 50 g powdered suar
- 50 ml balsamic vinegar
- 2 tablespoon olive oil
- Sea salt, from the mill
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cut the ends from the asparagus approx. 2 cm wide, cut the remaining asparagus into 1 cm wide diamonds.
- Heat the rapeseed oil in a pan on medium heat, fry the asparagus for 3 minutes while turning, dust with powdered sugar, caramelize and deglaze with apple juice. Turn off the heat, leave to stand with the lid on for 2 minutes, then remove from the hotplate.
- Transfer the asparagus from the pan into a bowl.
- Pour the stock from the pan into another bowl, add the balsamic vinegar and olive oil, and season to taste with the spices.
- Place the asparagus in the vinaigrette bowl.
- Clean, halve or quarter the strawberries, depending on the size, and add to the asparagus.
- Clean the romaine lettuce, pluck into bite-sized pieces - in the asparagus bowl.
- Mix everything carefully and serve.
- A delicious starter is also portioned accordingly.
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