Matie salad with cranberry and mustard vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 8 matje fillets (approx. 600 g)
- 1 Head Lollo bianco
- 250 g Mushrooms
- 6 TABLESPOONS Wild cranberries from the glass (individual fruits in juice)
- 2 TABLESPOONS Balsamic Vinegar
- 4 TABLESPOONS White wine vinegar
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 1 Spring onion
- 4 discs farmhouse bread
Directions
- 1
Wash the matie fillets (water depending on salt content) and dab dry. Cut the fillets into pieces. Clean, wash and drain the salad and pluck into bite-sized pieces. Clean mushrooms, cut into slices and arrange on plates.
- 2
For the vinaigrette, drain the cranberries. Mix balsamic vinegar, white wine vinegar, 3-4 tablespoons cranberry juice, mustard, salt and pepper. Whip the oil into the vinaigrette. Clean and wash spring onion and cut into fine rings.
- 3
Add to the vinaigrette with cranberries. Spread over the salad and serve with strong, fresh bread.
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