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Leaf salad with tomato pesto

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Ingredients for 4 servings:

  • 1 chicory
  • 150 g lamb’s lettuce
  • 1 radicchio, approx. 100 g
  • 5 tomatoes, dried in oil
  • 1 garlic clove(s)
  • 1 m.-large shallot(s)
  • 3 dried apricots
  • 2 tbsp white wine vinegar
  • 1 tsp maple syrup
  • 1 orange(s), juice
  • 5 tbsp olive oil
  • 1 tsp pine nuts
  • 3 tbsp walnuts, chopped
  • some sea salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Roast the pine nuts in a pan without fat. Dice the tomatoes, peel the garlic, puree both with 3 tablespoons of oil, and season. Finely chop the shallot and apricots and mix with the vinegar, maple syrup, orange juice, salt, pepper, and 2 tablespoons of olive oil. Wash the lettuce and cut or tear into pieces. Drizzle with the dressing and pesto and sprinkle with the nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leaf salad with tomato pesto

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