bohemianwanderer – This fresh salad features a zesty pickled onion, which adds brightness to every bite. Start by preparing the pickled onions. In a small glass or non-reactive bowl, combine 1 tablespoon of cider vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1 small garlic clove (from your leftover chicken recipe), and the juice of half a lemon. Whisk these ingredients together until fully incorporated. Season the mixture with salt and pepper to taste.
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Next, slice a red onion into thin half-rings and add it to the pickling liquid. Stir everything well, ensuring the onions are fully coated. Allow the mixture to sit for at least 30 minutes. During this time, the vinegar and honey soften the onion’s sharpness, creating a balanced, tangy-sweet flavor. This step also helps mellow the garlic and lemon, letting the flavors meld together. The longer you leave the onions to macerate, the more intense the pickled flavor becomes, making it a perfect contrast to the fresh salad ingredients.
Assembling the Salad
While the onions macerate, prepare the other components of the salad. Begin by toasting the hazelnuts. Place 60 grams of hazelnuts on a baking sheet and roast them in a preheated oven at 200°C (180°C fan) or 390°F (gas mark 6) for 5–6 minutes. The nuts should be golden and fragrant. Once done, remove them from the oven and roughly chop them.
In a large salad bowl, combine the chopped hazelnuts with 35 grams of freshly picked flat-leaf parsley leaves. Prepare the baby gem lettuce by cutting off the stems and slicing each head in half. Then, cut each half into 3 or 4 long, thin strips. Add the lettuce strips to the bowl. Now, slice 1 large Cox apple (or 2 smaller ones) into quarters, removing the cores. Cut each quarter into thin slices, then add them to the salad bowl. Season the salad to taste.
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When you’re ready to serve, take the pickled onions with their liquid and pour them over the salad. Drizzle with 60–70ml of extra-virgin olive oil, toss everything gently, and your vibrant salad is ready to enjoy. This fresh, tangy combination pairs beautifully with roasted chicken or any light main dish.
This simple yet flavorful salad offers a perfect balance of textures and flavors—from the crunch of hazelnuts and apple to the tang of the pickled onions, making it an ideal accompaniment for a variety of meals.
