Mixed salad with green apple and pickled shallots
2 servings
30 minutes
Mixed salad with green apple and pickled shallots is an elegant combination of freshness, sweet-sour notes, and delicate texture. This recipe is inspired by Italian cuisine, where the harmony of flavors plays a key role. Crispy leaves of romaine, iceberg, and lollo rosso complemented by peppery arugula create the perfect base. The green apple adds a refreshing tartness while the pickled shallot combined with honey-lemon dressing gives the dish a refined depth of flavor. Light yet sophisticated, this salad makes an excellent accompaniment to main dishes or a standalone gastronomic delight. It is perfect for a summer dinner or light lunch, filling every moment with flavor.
1
Cut the apple into sticks.
- Green apples: 30 g
2
Marinate shallot: slice the onion, mix with sugar (and mitsuukan sauce). Let it marinate for 1 hour. Add 5-10 g of prepared onion to 1 serving of salad.
- Shallot: 100 g
- Sugar: 15 g
- Mizkan sauce (Japanese seasoned vinegar): 20 ml
3
For the dressing: sauté the onion until golden, add lemon juice, olive oil, wine vinegar, and honey. Blend until smooth. Add 30 g of dressing per serving to the salad leaves and green apple.
- Onion: 1 piece
- Freshly squeezed lemon juice: 20 ml
- Olive oil: 10 ml
- Wine vinegar: 10 ml
- Honey: 5 g
- Romano lettuce: 60 g
- Lollo rosso lettuce: 60 g
- Iceberg lettuce: 60 g
- Rocket (arugula): 60 g
- Green apples: 30 g
4
Enjoy your meal!
