• 30min
  • 2min
  • Easy
  • 4 Portions
0 vote

Ingredients

Preparing the French dressing
  • 3 tbsp olive oil
  • 1 A quarter of a tsp / 1/4 tsp salt
  • 1 lemon
  • 1 tbsp raspberry vinegar
  • 1 tsp pink peppercorns
Preparing the julienned fruit/vegetables
  • 1 Pink Lady® apple
  • 1 scallion
  • 160 g smoked salmon
  • 1 raw beetroot
  • 60 g hazelnuts
  • 1 carrot
Assembly
  • 150 g mixed salad leaves

Stages

Preparing the French dressing
  1. Zest the lemon.
  2. Grind the pink peppercorns using a pestle and mortar.
  3. Mix the raspberry vinegar, salt, pepper, lemon juice, and olive oil together and set aside.
Preparing the julienned fruit/vegetables
  1. Peel the beetroot and carrot.
  2. Slice the spring onion into fine julienne.
  3. Slice the Pink Lady® apple and vegetables into fine julienne as well, preferably with a mandolin.
  4. Sprinkle the apple and vegetables with the lemon juice and set aside.
  5. Chop the hazelnuts.
  6. Toast the hazelnuts for about 2 minutes.
  7. Cut the smoked salmon into thin strips.
Assembly
  1. On each plate, arrange the salad leaves, apple and julienned vegetables, salmon and toasted hazelnuts.
  2. Sprinkle with the vinaigrette and enjoy!

Pink Lady® top tip

You can replace the smoked salmon with raw salmon or marinated mi-cuit salmon.

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