Ingredients
-
Preparing the French dressing
-
Preparing the julienned fruit/vegetables
-
Assembly
Steps
étape 1/3 : Preparing the French dressing
- Zest the lemon.
- Grind the pink peppercorns using a pestle and mortar.
- Mix the raspberry vinegar, salt, pepper, lemon juice, and olive oil together and set aside.
étape 2/3 : Preparing the julienned fruit/vegetables
- Peel the beetroot and carrot.
- Slice the spring onion into fine julienne.
- Slice the Pink Lady® apple and vegetables into fine julienne as well, preferably with a mandolin.
- Sprinkle the apple and vegetables with the lemon juice and set aside.
- Chop the hazelnuts.
- Toast the hazelnuts for about 2 minutes.
- Cut the smoked salmon into thin strips.
étape 3/3 : Assembly
- On each plate, arrange the salad leaves, apple and julienned vegetables, salmon and toasted hazelnuts.
- Sprinkle with the vinaigrette and enjoy!
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Preparing the French dressing
- 3 tbsp olive oil
- 1/4 tsp of salt
- 1 lemon
- 1 tbsp raspberry vinegar
- 1 tsp pink peppercorns
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Preparing the julienned fruit/vegetables
- 1 Pink Lady® apple
- 1 spring onion
- 160 g smoked salmon
- 1 raw beetroot
- 60 g hazelnuts
- 1 carrot
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Assembly
- 150 g mixed salad leaves
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