John Myers
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Marinades: Radish and Apricot Dressing
The perfect marinades: radish and apricot dressing recipe with a picture and simple step-by-step instructions.
the dressing
- 2 piece Apricots fresh
- 1 piece Radish fresh, approx. 5 cm
- 4 tablespoon Extra virgin olive oil
- 1 tablespoon Blackberry balsam * or another fruit vinegar
- 1 tablespoon Honey liquid
- 0,5 teaspoon Black pepper from the mill
- 0,5 teaspoon Salt
- Salad as desired
- 1 branch Basil container, fresh
- 1 branch Arugula
Ingredients for the pasta salad
- 250 g Fork spaghetti
- 5 piece Fresh radishes
- 1 piece Farmer cucumber
- 0,5 piece Peppers yellow
- 100 g Smoked bacon
- 1 piece Onion, red
- 0,5 bunch Arugula
the dressing
- Pit the apricots and cut them into large pieces together with the radish.
- Put both in a tall container and puree with honey, salt and pepper.
- Sort the herbs and chop finely. Add the blackberry balm and then stir in the herbs. Stir again with the wand.
the salad – an application!
- Cook the pasta according to the instructions until al dente and drain.
- Dice the bacon and fry in a layered pan without fat.
- Clean all the vegetables and cut into small cubes.
- Now all ingredients – including the dressing – are mixed. Let the still warm salad soak through and, if necessary, season with pepper, salt and possibly a little vinegar or sugar.
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