Green salad with cheese, grapes and pine nuts with wine dressing
6 servings
15 minutes
This exquisite green salad is a harmonious blend of fresh crisp lettuce leaves, tender Adyghe cheese, sweet grapes, and aromatic pine nuts. The wine dressing with hints of honey, cinnamon, and cardamom adds a rich, slightly spicy flavor to the dish. The European roots of this recipe are reflected in the pursuit of balance and elegance in flavor nuances. It is perfect as a light and nutritious dish for a summer dinner or an exquisite gastronomic gathering. The marinated red wine grapes add a special depth to the taste, while the crunchy nuts and roasted cheese create a delightful contrast of textures. This salad is not just food; it is a true culinary masterpiece.
1
We are tearing the lettuce leaves.
- Radicchio: 120 g
- Iceberg lettuce: 100 g
2
Blanch the red grapes in hot water for 30 minutes, remove the skin, and take out the seeds if there are any.
- Red grapes: 100 g
3
We bring red wine to a boil and evaporate for 10-15 minutes.
- Red wine: 200 ml
4
We add honey, cardamom, and cinnamon.
- Honey: 5 g
- Cardamom: 2 g
- Cinnamon: 2 g
5
We put grapes in the wine dressing.
- Red grapes: 100 g
6
Pine nuts are roasted in a dry pan until golden brown.
- Pine nuts: 50 g
7
Fry Adyghe cheese in olive oil until golden brown. Remove excess fat with napkins.
- Adyghe cheese: 150 g
- Olive oil: 50 ml
8
We dress the lettuce leaves with olive oil.
- Olive oil: 50 ml
9
On the plate, we place Adyghe cheese, on top - salad leaves, marinated grapes in red wine, drizzle with wine dressing, and sprinkle with pine nuts.
- Adyghe cheese: 150 g
- Radicchio: 120 g
- Iceberg lettuce: 100 g
- Red grapes: 100 g
- Red wine: 200 ml
- Pine nuts: 50 g
