Green salad with pickled shallots
Votes: 4
Time: 45 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Green salad with pickled shallots - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 heads of lettuce, leaves torn
- 1 small head red leaf lettuce, leaves torn
- 1 small head radicchio, torn
- 1 cup chopped walnuts
- 1/4 cup apple cider vinegar
- 1 tbsp. honey
- 1 large shallot, thinly sliced
- 2 tbsp sour cream
- 2 tbsp. l. olive oil
- 2 teaspoons Dijon mustard
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Spread walnuts on a baking sheet. Bake until set, 6 to 7 minutes. Let cool.
Make pickled shallotsCombine vinegar, honey, and 3/4 teaspoon salt in a small microwave-safe bowl. Microwave for about 30 seconds. Add the shallots and let steep for 15-20 minutes. - In a large bowl, combine the lettuce and radicchio. Remove the onions from the marinade and add them to the salad along with the toasted walnuts. Combine the sour cream, olive oil, and mustard with the marinade; season with pepper. Pour the dressing over the salad, season with salt and pepper to taste, and toss.
Recipe Greek-style green salad.
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