Olivier based on a recipe from 1894
2020-08-13 / test@t
Salad with cheese, persimmon, nuts and poppy seed dressing
Seasonal foods have many health benefits. For example, persimmon improves the functioning of the gastrointestinal tract, and hazelnuts protect against vascular diseases. Such products are available, and some of them, such as greens, can even be grown at home.
Ingredients
- 200 g mozzarella
- 2 persimmons of the "chocolate kinglet" variety
- 75 g dried cranberries or cherries
- 75 g of fondue
- 200 g salad mix with root and arugula
- 35 g bacon or butter
- juice of half a large lemon or vinegar
- ground sweet paprika, preferably smoked
- 1 tbsp. l. red wine vinegar
- 1.5 tablespoons poppy seeds
- 100 ml orange juice
- 1 h l. Teddy bear
- 25 ml olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare sun-dried berries in advance. Pour lemon juice over them, tighten with plastic wrap, microwave for 1 minute. Then leave to marinate for 12 hours.
Step 2
Pour the nuts with cold water, bring to a boil, cook for 5 minutes. Throw in a colander. If any peels are peeling, remove them and chop the nuts into halves. Cut the bacon into small pieces and melt the fat in a saucepan. Remove the greaves with a slotted spoon, add the nuts, fry, stirring often, for 7-10 minutes. Place on paper towels, salt generously, season with paprika.
Step 3
Prepare a dressing. Steam the orange juice with the honey and vinegar by half. Pour boiling water over the poppy for 5 minutes. Place on a sieve, place in a mortar, season with salt and crush. Add to the dressing along with olive oil and berry juice to taste. Season with salt and pepper quite generously.
Step 4
Cut the stalk of the persimmon, cut the fruit into slices, removing the seeds. Pick the mozzarella into medium pieces.
Step 5
When ready, sprinkle the salad leaves with the dressing (use just a little) and arrange them on the plates, placing them in the center, in a slide. Arrange the persimmon and mozzarella slices around the edges. Put the berries on them. Drizzle over the dressing, sprinkle with nuts and serve.
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