Recipe Tip: Green is Hope Salad - Falstaff
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Oriental spring on a plate: green salad, caramelised lemons and pine nuts – the chefs from Habibi & Hawara in Vienna present their favourite spring recipe.
Ingredients
- 300 ggreen beans
- 250 gpeas (fresh or frozen)
- 2 handfulbaby spinach
- 1 handfulwatercress
- 3medium lemons
- ½ cup(s)brown sugar (approx. 50 g)
- ½ cup(s)water (approx 120ml)
- 20 gpine nuts
- 2 tablespoonlemon juice
- 1 teaspoon(s)honey
- 2 tablespoonwhite balsamic vinegar
- 1 pinch(es)salt
- somefreshly ground pepper (to taste)
- tablespoonolive oil
Instructions
Step 1
Briefly blanch the runner beans and peas in boiling water and immediately rinse with cold water. Wash the spinach and watercress and shake dry.Step 2
Wash the lemons in hot water, dry them and cut them each into 10-12 slices, remove the seeds.Step 3
In a wide pan, slowly bring the sugar and water to the boil until the sugar dissolves to create a syrup.Step 4
Place the lemon slices in the hot syrup and simmer gently until a caramel shade is reached.Step 5
Remove the caramelised lemon slices and place on baking paper until cool.Step 6
Toast the pine nuts briefly in a non-stick pan over a medium heat and set aside.Step 7
Mix the ingredients for the vinaigrette together and dress the salad.Step 8
Arrange the salad on a large platter and garnish with caramelised lemon slices and toasted pine nuts.