Back to recipes
Starters and side dishes
,
Lunchtime
,
Summer recipes
Ambrosia apple and rutabaga salad
Portions:
4Preparation:
20 minutesIngredients
Vinaigrette
- 25 ml (1 ½ tablespoons) maple syrup
- 45 ml (3 tablespoons) cider vinegar
- Fleur de sel to taste
Salad
- 100 g rutabaga, about half a rutabaga
- 2 Ambrosia apples
- 6 Boston lettuce leaves
- 60 ml (¼ cup) extra-virgin olive oil
- 30 ml (2 tablespoons) roasted sunflower seeds
- Parsley, chopped to taste
- Salt and freshly ground black pepper to taste
- Fleur de sel to taste
Preparation
Preparation (vinaigrette)
- Make the dressing by combining the maple syrup, cider vinegar and a pinch of salt in a large bowl.
Preparation (salad)
- Cut the rutabaga very thinly (like paper) using a mandolin, and place the slices in the vinaigrette.
- Stir to coat the rutabaga.
- Marinate for 30 minutes in the refrigerator.
Final assembly
- After this time, cut the apple into julienne strips with a knife or mandolin, ¼ cm thick, and add to the bowl.
- Add torn lettuce leaves, olive oil, sunflower seeds, parsley, salt and freshly ground pepper.
- Toss, place salad on plates and sprinkle with fleur de sel to balance the sweetness of the dish.
Tips and tricks
Recipe by : Stelio Perombelon
Portions:
6Preparation:
10 minutesCooking:
30 minutes
Starters and side dishes
,
Main courses
,
Summer recipes
Maki Sing me the apple
Portions:
8 portionsPreparation:
10 minutesCooking:
15 minutes
Starters and side dishes
,
Desserts
Roasted apples
Portions:
4 à 6Preparation:
40 minutesCooking:
8 minutes