John Myers
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Grape Salad
The perfect grape salad recipe with a picture and simple step-by-step instructions.
- 500 g Blue grapes
- 150 g Beech wood mushrooms, brown
- 150 g Beech wood mushrooms, white
- 100 g Whole almonds, peeled
- 2 tbsp Truffle oil
- 2 tbsp Almond oil
- 2 tbsp Gana apple cider vinegar
- Salt pepper
- Brush and clean the beech wood mushrooms and coarsely chop the almonds. Wash the grapes, cut in half and core if necessary.
- Heat the truffle oil in a pan and sweat the beech wood mushrooms in it until the liquid has evaporated. Add the almonds and toast them briefly.
- Mix the mushroom and almond mixture with the grapes, the almond oil and the pomegranate vinegar, season with salt and pepper and let it steep for at least an hour.
Tip:
- Serve the grape salad at room temperature – that gives a true taste bud explosion …
For this purpose:
- e.g .: red wine and cheese
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