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Lunchtime
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Summer recipes
Spring salad
Portions:
4Preparation:
15 minutesIngredients
Salad
- 2 leaf lettuces
- 2 Boston lettuces
- 110 g (4 oz) pecans
- 225 g (8 oz) cheese, diced
- 4 tbsp. dried cranberries
- 2 apples, thinly sliced
- 16 small slices dry sausage
- 2 hard-boiled eggs, quartered
- 3 tbsp mango vinegar (or 2 tbsp white wine vinegar and 1 mango purée)
- 1 hot pepper, finely chopped
- 1 pinch salt
- 2 tbsp. mayonnaise
- 60 ml (1/4 cup) extra-virgin olive oil
Sauce
Preparation
- Prepare vinaigrette. In a food processor, blend all ingredients until smooth. Taste and adjust salt if necessary.
- Combine all salad ingredients in a large salad bowl. Pour dressing over salad. Toss and serve.
Tips and tricks
Mix the vinaigrette with the lettuces just before serving, to avoid "cooking" the lettuces.
This recipe, created by chef Andrea Jourdan, is taken from the Saveurs recettes section of the Journal de Montréal.
Portions:
500 ml (2 cups) chutney
Starters and side dishes
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Breakfast and brunch
Cranberry and apple chutney
Portions:
4Preparation:
20 min.
Starters and side dishes
Crab and mango stuffed apples
Portions:
2Preparation:
15 minutesCooking:
12 minutes