Fruit recipes
Ingredients (for four persons):
1 butterhead lettuce or 400 g mixed lettuces
½ bunch of chives
1 orange
1 small grapefruit
2 tablespoons balsamic vinegar
½ teaspoonsalt
1 pinch of sugar
1 teaspoon mustard
Pepper (from the pepper grinder)
3 tablespoons olive oil
2 tablespoons roasted pine nuts
Preparation:
Break the lettuce into leaves, wash and dry in a salad spinner. Wash the chives and cut into pieces of approx. 5 cm. Fillet the orange removing entirely the white membrane. Separate the pulp and keep the juice in a recipient. Fillet the grapefruit in the same way, the juice may be used for other purposes. Mix the orange juice with the vinegar, salt, sugar, mustard and pepper, gradually add the oil until the dressing becomes creamy. Tear the lettuce leaves into bite-sized pieces, add the dressing. Arrange the salad in bowls, cover with the orange and grapefruit fillets, distribute the pine nuts over the salad and decorate with the chives.
Ingredients (for four persons)
2 large beetroots (fresh)
2 large sweet pears
4 branches of spearmint
8 tablespoons of olive oil
2 teaspoons of herbal vinegar
2 teaspoons raspberry vinegar
4 tablespoons of maple syrup or 1 tablespoon of honey
2 lemon halves
salt
white pepper
Preparation
Peel the beetroots and cut into fine slices.
Wash the pears, cut into halves and remove the pips; cut the pears into fine slices.
Arrange the beetroot and pear slices on the plate, then mix the herbal vinegar with the raspberry vinegar, the oil, maple syrup and lemon juice. Season with salt and pepper and distribute the vinaigrette on the salad; decorate with the chopped spearmint leaves.
The combination of beetroots and pears is simply brilliant. Try it and you’ll realize that these ingredients go together extremely well. The spearmint further refines this culinary experience.
