Sunday 19 January 2014

Chestnut and Broccoli Salad

Serving suggestion
This dish could be a starter, but it is great for lunch with a little glass of wine.

Ingredients for the salad
·         1 medium onion
 ·         A hand full of crinkled beetroots
·         5 whole chestnuts in brine
·         1 green pepper
·         1 medium tomato
·         About 200 grs of broccoli
·         A hand full of roasted almond flakes.
·         A pinch of thyme and salt

Start finely cut the whole onion and fry with a pinch of salt and the thyme. Once the onion is brown, set aside and leave to cool down.

Floret the broccoli, cut the crinkled beetroots, roughly cut the chestnuts, the green pepper and the tomato.

Place all the above in a bowl and toss. Then, add the fried onion and crush the roasted almonds on the lot, mix well and serve.

No need for a vinaigrette here. The fired onion and the flavouring from the crinkled beetroot in some ways removed the need for a vinaigrette for this dish.


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