Apricot and rocket salad

Apricot and rocket salad

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 239 kcal
, Fat: 16 g
, Carbohydrate: 18 g
, Protein: 4 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pickled shallots and radishes

1 shallot, sliced
1 bunch radish, thinly sliced
1 dl vinegar
1 tbsp water
1 tsp sugar
¼ tsp salt

Salad

½ tbsp olive oil
6 apricots, halved
120 g rocket

Vinaigrette

2 tbsp olive oil
¼ tsp salt
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How it's done

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Pickled shallots and radishes

Place the shallots and radishes in a bowl. Bring the vinegar, water, sugar and salt to the boil, pour over the shallots and radishes. Cover and cool slightly for approx. 10 mins. Drain the shallots and radishes, reserving the liquid, set aside.

Salad

Heat the oil in a frying pan, fry the apricots for approx. 2 mins. on each side. Mix the rocket and cooled shallots & radishes with the apricots.

Vinaigrette

Combine 2 tbsp of the reserved cooking liquid with the oil and salt, drizzle over the salad.

Good to know
Tip: Sprinkle with 2 tbsp of coarsely chopped walnut kernels.

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