Go Back
+ servings
summer salad with lettuces for grilling, barbecue and a summer dinner with friends and family © Thomas Sixt Foodfotograf
Print Recipe
5 from 6 votes
Preparing Summer Salad in an exciting and fine Way
Summer salad with colourful leaf salads and exciting vegetable additions. A recipe from the professional chef Thomas Sixt.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Portions
Calories: 328kcal
Author: Thomas Sixt
Ingredients
  • 10 pc small shalotts or pearl onions
  • 100 ml balsamic vinegar
  • 100 ml vegetable broth
  • 4 tbs pine nuts
  • 6 slices bacon alternatively vegetarian bacon or smoked tofu
  • 1 pc Zucchini
  • 1 pc clove of garlic
  • 3-4 tsb white wine vinegar
  • 4 pinch salt
  • 4 pinch pepper
  • 2 pinch brown sugar
  • 2 tsp mixed Italian herbs fresh or frozen
  • 5 tsb oliv oil
  • 200-300 g salad mix (e.g. radicchio, lettuce Frisée and Lollo Rosso)
Instructions
  • Bring a pot to the boil with approx. 1.5 l water, add salt.
  • Peel the shallots and place them in a saucepan with the balsamic vinegar and vegetable stock. Cook the onions without a lid. Turn several times, this reduces the liquid and makes it thick and syrupy. If necessary, add more water and check the cooking degree of the onions by piercing them.
  • Fry the pine nuts in a frying pan without adding any fat and then make ready.
  • Fry the bacon slices until crispy, alternatively use vegetarian bacon or smoked tofu.
  • Wash and dry the courgettes and plane them lengthwise into thin slices. Place the zucchini slices in a sieve and blanch them with the boiling salted water, then pour cold water over them. The zucchini have the ideal cooking degree.
  • Salad dressing for summer salad: Peel garlic and cut finely. Mix with the white wine vinegar, salt, pepper and Italian herbs in a bowl. Then stir in the oil little by little.
  • Marinate the colourful salad mixture with the prepared dressing in a bowl and serve on plates.
  • Wrap the balsamic onions with a zucchini slice and fix with a toothpick.
  • Add the onions, the crispy bacon/vegetarian bacon/smoked tufo and the pine nuts to the salad and serve.
Notes

6. Calories Summer Salad, the Nutritional Values at a Glance

Nutrition Facts
Preparing Summer Salad in an exciting and fine Way
Amount Per Serving
Calories 328 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 63mg21%
Sodium 642mg28%
Potassium 506mg14%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 6g7%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.