Spring Salad With Traditional Shallots - Featured Recipe - CookingDistrict.com
Featured Recipes

Spring Salad With Traditional Shallots

Photo by Lisa McLaughlin
An easy salad to prepare, it offers a colorful cocktail of vegetables rich in carotenoids, vitamin B9 and fiber. The fruity notes of grapefruit add vitamin C and the pumpkin seeds and oil are full of omega 3s. The shallot gives structure to the sauce and goes very well with the radishes. Something to start spring on the right foot!
Categories: French, Salads, Vegan, Vegetables, Vegetarian
Portions:
4
Photo by Lisa McLaughlin
Step 1
3 •  traditional shallots
3 • Carrots
4 • handfuls of young salad leaves
1/2 bunch • Radishes
1 • Grapefruit
• mixture of red and yellow cherry tomatoes
3 tbsp • pumpkin seeds
2 tbsp • Soy sauce
1 tsp • Mustard
2 tbsp • pumpkin seed oil (or mix half rapeseed oil and half olive)
Clean and peel the carrots before grating.

Create a small dome of grated carrots in the center of each plate. Wash and spin the young salad leaves and arrange in a circle around the grated carrots.

Wash and dry cherry tomatoes before cutting them in half.

Arrange them in alternating colors harmoniously.

Wash the radishes and slice them into thin rounds.

Sprinkle them on the salad.

Peel the grapefruit collecting the juice.

Cut into cubes and segments and divide it amongst the plates.

Toast (medium heat) the pumpkin seeds in a pan until they slightly burst, then pour the soy sauce over them. Stir and remove from heat as soon as they caramelize. Sprinkle the seeds on each salad.

Prepare the vinaigrette by mixing mustard, 2 tablespoons of grapefruit juice, salt, pepper and the oil.

Peel and finely slice the traditional shallots before adding them to the vinaigrette.

Season each salad with this sauce.
Notes

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