Ingredients
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
Salad
Vinaigrette
How it's done
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.
| Tip: | Sprinkle with 2 tbsp of coarsely chopped walnut kernels. |
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