Salad with apples and cabbage

Name: Salad with apples and cabbage
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 6
Ingredients: Red Delicious apples 10.6 oz; Beets crude 7 oz; Bak choi (already cleaned) 6 oz; Cavolo riccio (Kale) (already cleaned) 4 ¼ cups; Bread 3.5 oz; Almonds 3.5 oz; Quartirolo Lombardo cheese 3.5 oz; Thyme to taste; Extra virgin olive oil to taste; Black pepper to taste; Orange juice 1; Extra virgin olive oil 3 tbsp; Raspberry vinegar 2 tbsp; Fine salt to taste

328

Calories per serving

Energy Kcal 328
Carbohydrates g 21.2
of which sugars g 9.7
Protein g 10.1
Fats g 22.5
of which saturated fat g 4.98
Fiber g 7.6
Cholesterol mg 17
Sodium mg 473

Difficulty: Very easy
Prep time: 20 min
Cook time: 7 min
Serving: 6 persone

PRESENTATION

Salads are a great way to use seasonal ingredients and take advantage of all their qualities, both in summer and winter! Arugula and pears, fennel and oranges, white cabbage and mandarins, are just a few examples of how fruits and vegetables, skillfully combined with the addition of nuts, cheese, or legumes, can create joyful, wholesome, and nutritious dishes. Just like the salad with apples and cabbages, a burst of colors that will bring good vibes to your table! In this case, we combined red apples with almonds, kale, and pak choi, also known as Chinese cabbage characterized by crisp and fleshy leaves... a play of flavors and textures enriched by the sweetness of raw beet and the delicacy of quartirolo cheese. To complete everything, a fragrant orange dressing and the essential croutons, a mix so appetizing that you won't limit it to just a side dish: the salad with apples and cabbages will also turn out to be a great idea for a quick lunch!

INGREDIENTS

328

Calories per serving

Red Delicious apples 10.6 oz (300 g)

Beets 7 oz (200 g) - crude

Bak choi 6 oz (170 g) - (already cleaned)

Cavolo riccio (Kale) 4 ¼ cups (120 g) - (already cleaned)

Bread 3.5 oz (100 g)

Almonds 3.5 oz (100 g)

Quartirolo Lombardo cheese 3.5 oz (100 g)

Thyme to taste

Extra virgin olive oil to taste

Black pepper to taste

For the vinaigrette: Orange juice 1; Extra virgin olive oil 3 tbsp (40 g); Raspberry vinegar 2 tbsp (30 g); Fine salt to taste

Preparation

How to prepare Salad with apples and cabbage

To make the salad with apples and cabbages, first coarsely chop the almonds 1 and toast them in a pan for a couple of minutes 2. Cut the bread into irregular cubes 3.

In another pan, heat a drizzle of oil, add the bread 4 and season with pepper and thyme leaves 5. Toast the croutons until golden brown 6 and set them aside.

Now take care of the rest of the ingredients: cut the apple into wedges without removing the peel 7, then halve the wedges and cut them into triangles about 1/8 inch thick 8. Cut the kale and pak choi into irregular strips 9.

Peel the beet 10 and slice it with a mandoline to obtain 1/25 inch thick slices 11. Finally, cut the quartirolo cheese into cubes 12.

To prepare the vinaigrette, pour the raspberry vinegar and oil into a tall and narrow glass 13, add the orange juice 14 and salt, and blend with an immersion blender to mix everything together 15.