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

Ingredients

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

Stages

Preparation
  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.
  4. Peel the beetroot and carrot.
  5. Slice the spring onion into fine julienne.
  6. Slice the Pink Lady® apple and vegetables into fine julienne as well, preferably with a mandolin.
  7. Sprinkle the apple and vegetables with the lemon juice and set aside.
  8. Chop the hazelnuts.
  9. Toast the hazelnuts for about 2 minutes.
  10. Cut the smoked salmon into thin strips.
  11. On each plate, arrange the salad leaves, apple and julienned vegetables, salmon and toasted hazelnuts.
  12. Sprinkle with the vinaigrette and enjoy!

Pink Lady® top tip

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