John Myers
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Fresh Winter Salad with Herbal Pastries
The perfect fresh winter salad with herbal pastries recipe with a picture and simple step-by-step instructions.
Fresh winter salad
- 500 g Pick salad
- 2 piece Oranges
- 250 g Dried cranberries
- 125 g Pine nuts
dressing
- 8 tbsp Olive oil
- 4 tbsp Balsamic Rustico
- 2 tbsp Bianco balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper
- Water
- 1 piece Diced onion
- 1 piece Clove of garlic
Herbal pastries
- 250 g Wheat flour
- 125 g Butter
- 2 piece Eggs
- 0,5 tsp Salt
- 1 pinch Seasoned Salt
- 4 Pc. Sprigs of thyme
- 2 Pc. Rosemary sprigs
Winter salad and dressing
- Wash the lettuce well, peel the oranges and cut out the fillets. Lightly toast the pine nuts in a pan. Put the dressing ingredients in a tall mixing bowl, stir and season with salt and pepper.
Herbal pastries
- Put the flour in a bowl, add the butter in small pieces, add an egg, salt, herb salt and the chopped herbs. Make a homogeneous, smooth shortcrust pastry by hand or with the dough hook. Wrap the dough in cling film and let it rest in the refrigerator for at least 20 minutes.
- However, it is advisable to make the shortcrust pastry a day in advance or in the morning. When the dough has rested, take it out of the refrigerator and the cling film, let it warm up a little, form a roll and cut pieces about 1.5 centimeters thick with the knife. Flatten the round biscuits a little and place them on a baking sheet lined with baking paper. Mix an egg and apply it to the biscuits with the brush. Place the biscuits in the preheated oven (200 degrees with top / bottom heat, 180 degrees with convection) and bake for about 15 minutes.
- Mix the salad with the dressing in a bowl and serve in portions on the plate. Garnish with the cranberries and pine nuts and the orange fillets. Add the cookies and serve.
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