Vitamin salad with pecorino
6 servings
20 minutes
Vitamin salad with pecorino is a harmonious blend of fresh vegetables, sweet-sour apples, and tangy cheese. The origins of such a salad can be found in European culinary traditions where simplicity of ingredients meets refined taste. Crunchy white cabbage, juicy celery, and sweet carrots fill the dish with freshness while apple cider vinegar and olive oil add brightness. Pecorino, one of the oldest Italian cheeses, gives a special depth to the flavor while pine nuts finish the composition with a light nutty note. This salad is perfect for those who appreciate lightness and vitamin richness. It works wonderfully as a standalone dish or as a side to meat or fish, refreshing the main course's taste. Fragrant dill adds freshness making it a true celebration for the taste buds.
1
Shred the cabbage into thin strips. Do the same with celery, carrots, and apples (with apples, cut them as you like, thin slices are also fine). Salt the cabbage and massage it with your hands to release the juice, making it softer. Finely chop the dill.
- White cabbage: 600 g
- Carrot: 300 g
- Celery stalk: 2 pieces
- Antonovka apples: 2 pieces
- Dill: 20 g
- Salt: to taste
2
Mix vinegar with sugar, olive oil, a pinch of salt, and pepper.
- Apple cider vinegar: 50 ml
- Sugar: 1 tablespoon
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
Mix the vegetables with the sauce, sprinkle with dill, and let sit for ten minutes. Serve topped with pine nuts and cheese grated on the largest grater or simply broken by hand into pieces.
- Dill: 20 g
- Pine nuts: 30 g
- Pecorino cheese: 150 g
