Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Green is Hope Salad
Oriental spring on a plate: green salad, caramelised lemons and pine nuts – the chefs from Habibi & Hawara in Vienna present their favourite spring recipe.
Ingredients for the salad
| Ingredients (2 servings) | ||
|---|---|---|
| 300 | g | green beans |
| 250 | g | peas (fresh or frozen) |
| 2 big | handful | baby spinach |
| 1 | handful | watercress |
| 3 | medium lemons | |
| 1/2 | cups | brown sugar (approx. 50 g) |
| 1/2 | cups | water (approx 120ml) |
| 20 | g | pine nuts |
Ingredients for the vinaigrette
| Ingredients (2 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | lemon juice |
| 1 | teaspoon(s) | honey |
| 2 | tablespoon(s) | white balsamic vinegar |
| 1 | pinch(es) | salt |
| some | freshly ground pepper (to taste) | |
| 4-5 | tablespoon(s) | olive oil |
Preparation
- Briefly blanch the runner beans and peas in boiling water and immediately rinse with cold water. Wash the spinach and watercress and shake dry.
- Wash the lemons in hot water, dry them and cut them each into 10-12 slices, remove the seeds.
- In a wide pan, slowly bring the sugar and water to the boil until the sugar dissolves to create a syrup.
- Place the lemon slices in the hot syrup and simmer gently until a caramel shade is reached.
- Remove the caramelised lemon slices and place on baking paper until cool.
- Toast the pine nuts briefly in a non-stick pan over a medium heat and set aside.
- Mix the ingredients for the vinaigrette together and dress the salad.
- Arrange the salad on a large platter and garnish with caramelised lemon slices and toasted pine nuts.
