Winter salad with cranberry dressing

Name: Winter salad with cranberry dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g fresh cranberries (alternatively deep-frozen); 50 g Walnut kernels; 2 Shallots; 5 TABLESPOONS Olive oil; 3 TABLESPOONS liquid honey; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Kale; 1 Radicchio; 2 pistons Chicory; 200 g Celeriac; 2 small apples (e.g. Elstar)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

The ruby red fruits round off the picture of crisp kale, apples, celery and nuts beautifully as small spots of colour

vegan,vegetarian,lactose-free,Miscellaneous,sweet,fruity,bitter,fresh,Salads & Snacks,very easy

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g fresh cranberries (alternatively deep-frozen)
50 g Walnut kernels
2 Shallots
5 TABLESPOONS Olive oil
3 TABLESPOONS liquid honey
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Kale
1 Radicchio
2 pistons Chicory
200 g Celeriac
2 small apples (e.g. Elstar)

Directions

1
For the dressing, wash and drain fresh cranberries. Roast the nuts in a pan without fat while turning them golden brown and take them out. Peel and finely dice the shallots. Heat 3 tbsp. oil in a frying pan. Sauté the shallots until translucent. Add 2 tablespoons honey and caramelise slightly. Deglaze with 4 tbsp vinegar and 4 tbsp water. Add fresh (or frozen) cranberries. Simmer at medium heat for 3-4 minutes until the cranberries just burst open. Leave to cool, season to taste with salt and pepper.
2
Clean and wash the kale, pluck the leaves into pieces and blanch in boiling salted water for about 2 minutes. Drain, rinse with cold water and pat dry well. Mix well with 2 tbsp oil, 2 tbsp vinegar, 1 tbsp honey, 1⁄2 tsp salt and a little pepper.
3
Clean and wash the radicchio and chicory, spin dry and cut into pieces. Peel, wash and roughly grate the celery. Wash, quarter and core apples and cut them into fine slices. Fold the radicchio, chicory, celery, apples and nuts into the kale and serve. Drizzle about half of the cranberry dressing over it, add the rest.