Young Vegetable Salad with Orange Blossom Vinaigrette
4 servings
10 minutes
Salad of young vegetables with orange blossom vinaigrette is a true hymn to the freshness and sophistication of European cuisine. Its roots lie in the tradition of using seasonal vegetables filled with natural juiciness and crunchiness. Cucumbers, celery, and radishes add lightness to the dish, while lettuce complements the delicate texture. Orange blossom, with its subtle citrus aroma, gives the dressing an exquisite touch, turning each forkful into a gastronomic delight. White wine vinegar and olive oil harmoniously bind the ingredients together, revealing their flavors. Perfect as a light appetizer or fresh side dish to main courses. This salad embodies spring on a plate, filling the meal with a sense of purity and vitality.
1
Peel the cucumbers, cut them in half, scoop out the seeds with a spoon, and slice them thinly (3-5 mm thick) along with the celery. Blanch the celery in boiling water for one minute, then cool it in ice.
- Cucumbers: 200 g
- Celery stalk: 2 pieces
2
Slice the radish into rounds or halves and quarters. Separate the dill into sprigs, and cut the onion into thin strips. Break the lettuce or napa cabbage into leaves or chop it.
- Radish: 100 g
- Dill: 5 g
- Spring onion: 10 g
- Lettuce: 200 g
3
In a bowl, whisk together orange blossom with vinegar, gradually beat in olive oil, season with salt and pepper. Mix the vegetables or arrange on a plate and drizzle with the sauce.
- Orange blossom water: 5 ml
- White wine vinegar: 10 ml
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste