The
presentation of this salad is made on the plate but you can mix all the
ingredients in a salad bowl and serve well. In this case, the preparation time
will be decreased by about 3 minutes.
To prepare
this salad, I used pistachios for its nutritional value but also for the touch
of color. If you do not have it at hand, hazelnuts or crushed almonds will only
be more beneficial because of their high protein and omega 3.
The Granny
Smith apple brings a little sour taste but another chewable apple can replace
it. To know which apples to choose according to what you want to cook follow
our little guide.
Cranberries
are also called cranberry which is not English name. Prefer those that are
dried but soft.
Did you
know ?
From the
same family as blueberries or blueberries, cranberries are mainly grown in
North America. They have an undeniable nutritional interest. They are rich in
potassium, calcium, magnesium, phosphorus, vitamin C and antioxidants.
Cranberry juice is also well known for its protective properties on the
bladder, especially for the prevention of urinary tract infections as well as
stomach and teeth. A good thing to know too, dried cranberries contain 5 times
more minerals than fresh ones. So do not hesitate to put some in your menus.
ingredients
25 g dried
cranberries or just 1/4 cup
20 g plain
pruned pistachios or 2 tbsp. soup or table
2 large
endive or 4 small is about 450 g
1 Granny
Smith apple
1.5 cuil.
soup or olive oil
1 tbsp.
soup or table + 1/2 tsp. coffee or tea cranberry or raspberry vinegar |
1/2 cuil.
tablespoon or maple syrup
Instructions
Wash and
peel the endive as explained here then cut into pieces.
Wash the
apple, wipe it and cut it into 4 quarters. Evide the center of each
neighborhood then cut 2 diced quarters. Cut the remaining 2 quarters into
strips (6 slices for each quarter).
In a salad
bowl, prepare the vinaigrette: mix the maple syrup and the raspberry vinegar
first and then add the olive oil.
Add the
endives and diced apples, mix.
Divide this
mixture into 4 plates, spread the pistachios and cranberries on the plates and
decorate with 3 slices of apples per plate.
Serve
immediately.
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