Radish salad with raspberries

Radish salad with raspberries

Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 189 kcal
, Fat: 16 g
, Carbohydrate: 8 g
, Protein: 2 g

Ingredients

4 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

Salad

1 bunch radish, thinly sliced
200 g raspberries
150 g oak leaf lettuce
80 g pickled onions (borettane) , cut in half

Dressing

4 tbsp raspberry vinegar
4 tbsp olive oil
50 g raspberries
1 tbsp water
¼ tsp salt
¼ tsp pink peppercorn
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How it's done

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Salad

Plate up the radish along with all the other ingredients up to and including the onions.

Dressing

Place the vinegar in a blender along with all the other ingredients up to and including the pink pepper, puree. Drizzle the dressing over the salad.

Good to know
Serve with: Toast

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