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Green salad with glazed apple pieces, roasted bread croutons and sea buckthorn-elder-vinaigrette

Green salad with glazed apple pieces, roasted bread croutons and sea buckthorn-elder-vinaigrette

Green salad with glazed apple pieces, roasted bread croutons and sea buckthorn-elder-vinaigrette
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Rezept drucken
    Servings Prep Time
    4 servings 15 minutes
    Cook Time
    35 minutes
    Servings Prep Time
    4 servings 15 minutes
    Cook Time
    35 minutes
    Green salad with glazed apple pieces, roasted bread croutons and sea buckthorn-elder-vinaigrette
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Rezept drucken
      Servings Prep Time
      4 servings 15 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      4 servings 15 minutes
      Cook Time
      35 minutes
      Ingredients
      • 300 g Green salad mixed
      • 4 cherry tomatoes
      • 4 black elder candies
      • 80 ml water
      • 25 ml balsamic vinegar
      • 1 garlic clove
      • 1/2 teaspoon salt
      • a dash of pepper
      • 100 ml olive oil
      • 4 wild sea-buckthorn candies
      • 100 ml water
      • 4 slices toast
      • 1/2 teaspoon thyme
      • 70 g Butter
      • 2 apples
      • salt
      • pepper
      Servings: servings
      Units:
      Recipe Notes

      Clean, wash and pluck the salad. Halve the cherry tomatoes, cut out the stem and quarter them. Put the tomato pieces on a plate and season them with salt and pepper.

      Crush the black elder candies in the mortar and make a syrup by cooking with 80ml of water. Let it cool down.

      Mix together the balsamic vinegar, salt, pepper and the elder candy syrup with a hand blender. Add some olive oil to finish the salad vinaigrette.

      Also crush the wild sea-buckthorn candies and boil down to a  syrup with 100ml of water. Then let it cool down al little.

      Roast the toast cubes together with the thyme and the butter in a pan until everything ist crispy. Season with salt and pepper an leave it in the pan.

      Peel and quarter the apples, remove the core. Sear the apple pieces in a little butter from all sides, then glaze with the sea-buckthorn syrup. Now marinate the salad with the vinaigrette and serve it with tomatoes, apples and bread croutons.

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