pink salad

Last Recipes

pink salad

pink salad




Ingredients
Number of persons
-
4
+

3 chicken cutlets

4 vacuum-cooked red beets

2 onions

1 clove of garlic

3 tomatoes

4 potatoes already cooked in salted water

1 apple

1 pear

Fresh parsley, fresh chives

50 g raisins

Half a melon when it's in season or watermelon.

Oil

Butter 1/2 salt for cooking escalopes

Pepper

Salt

Homemade vinaigrette (mustard, lemon vinegar, olive oil, shallots, salt, pepper, chives)




Preparation
Total Time: 30 min
Preparation time: 15 min
Cooking time: 15 min
Cut your cutlets into bite-size pieces, remove any bits of fat and small red casings...
Fry these cutlets in a pan with a knob of butter and a tablespoon of olive oil, and sliced onions, garlic, salt and pepper.
Stir well, the pieces of cutlets should take a nice golden colour, become a bit crispy and cooked inside of course. And the onions should be golden brown. Remove them from the pan when they are golden brown.
Set them aside.
Keep the juice from the pan always hot (with the fire on), deglaze the juices with a glass of cold water. Allow to reduce for a few moments, scrape the bottom of the pan with a wooden spatula. Turn off.
Separately, cut the tomatoes in half quarters, the apple, pear, half a melon into balls or pieces. Set aside.
In a nice salad bowl prepare a vinaigrette, (one tablespoon of oil, 2 tablespoons of vinegar, one teaspoon of mustard, one tablespoon of water, salt, pepper, chives -optional of course chives - shallots).
On top of the vinaigrette, add the cooked potatoes (in salted water, stick a knife in them, which should go in without resistance, sign that they are cooked), still warm, cut into pieces (the first to turn pink first).
Add the chopped beets, with their juice (very important - this is our natural colouring), the finely chopped fresh parsley, the juice of the cutlets (the juice from the pan and the de-icing of the juices).
Put the pieces of cutlets in the pan with the onions and garlic, well cooked and golden brown,
Taste, rectify salt and pepper.
Then add the tomato quarters, apple, melon, pears, (and even some orange quarters why not).
Add the raisins.
Mix delicately so as not to make mush with the potatoes, but enough so that all these beautiful people bathe in the juice.
According to your desires and the season, you can add whole cherry tomatoes, or endives in pieces in winter.
This is a nice pink salad.
A starter or a main course according to your appetite.





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