Mixed salad with raspberry sauce
2 servings
30 minutes
Mixed salad with raspberry sauce is a true ode to Italian culinary art, where the harmony of flavors plays a key role. Its roots can be found in Mediterranean traditions, where fresh leafy salads and berry sauces are an integral part of culinary culture. In this dish, the sweetness of caramelized sugar and the tartness of red wine intertwine with the rich acidity of raspberries, creating a sauce that perfectly complements the crunchy leaves of romaine, radicchio, arugula, and lolo rosso. It not only refreshes but also enriches perception with its exquisite sweet-sour balance. This is an ideal option for a light dinner or an elegant aperitif that highlights the subtlety of Italian flavor combinations.
1
Caramelize (melt) sugar in a saucepan on a hot stove.
- Sugar: 50 g
2
Pour wine over the caramel quickly and cook until the sugar is completely dissolved.
- Dry red wine: 100 ml
3
Put the berries in a saucepan and cook, stirring, for 5 minutes.
- Frozen raspberries: 200 g
4
Pass the obtained mass through a sieve. The sauce is ready.
5
Tear the thoroughly washed salad leaves by hand into medium-sized pieces in a bowl.
- Romano lettuce: 40 g
- Radicchio: 20 g
- Rocket (arugula): 10 g
- Lollo rosso lettuce: 20 g
6
Pour raspberry sauce over the leaves, add salt and pepper to taste, and mix.
- Frozen raspberries: 200 g
7
Serve on plates.