Nordic salad with maple syrup and mustard dressing

Nordic salad with maple syrup and mustard dressing

Total: 1 hr 10 min. | Active: 25 min.
lactose-free
Nutritional value / person: 736 kcal
, Fat: 54 g
, Carbohydrate: 35 g
, Protein: 20 g

Ingredients

2 people

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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

Crackers

50 g walnut kernels, finely chopped
50 g white flour
½ dl water
1 tsp olive oil
¼ tsp salt
a little pepper

Dressing

1 tbsp mustard
3 tbsp white balsamic vinegar
4 tbsp olive oil
1 tbsp maple syrup
2 sprig dill, finely chopped
1 tsp salt
a little pepper

Salad

1 red onion, cut into thin rings
100 g cucumbers, cut into approx. 1 cm cubes
80 g fennel, halved, cut into strips
100 g iceberg lettuce, torn into pieces
100 g FiFood Norwegian Salmon Alpine Herbs, torn into pieces
60 g blueberries
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How it's done

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Crackers

In a bowl, mix the walnuts with all the other ingredients up to and including the pepper, combine to form a dough. Cover and leave to stand for approx. 10 mins. Roll out the dough between two sheets of baking paper until it is approx. 2 mm thick, transfer onto a baking tray, remove the top sheet.

To bake

Approx. 35 mins. in the centre of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly, cut into rectangles, leave to cool on a cooling rack.

Dressing

In a small bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Arrange the onion, cucumber, fennel and iceberg lettuce loosely on plates. Drizzle with the dressing, top with the salmon and blueberries, serve with the crackers.

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