This Prosecco salad is everything you need right now

by Lucinda Beeman - January 13, 2017

If you’ve made a New Year’s resolution to eat more healthily, it doesn’t have to mean sacrificing all of the good things in life – your favourite fizz, included! Just whip up this veggie-packed salad and top with a light, lemony delight of a dressing and serve. The Pecorino and extra fizz for sipping on the side are optional if you’re being extra good! This recipe serves two.

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Winter Salad with Lemon Prosecco Vinaigrette

Salad with Prosecco dressing 750x500

For the vinaigrette:

60ml Prosecco
1 clove of garlic, minced
2tbsp Dijon mustard
2tbsp fresh lemon juice
2tbsp honey
115ml olive oil
Kosher salt and black pepper, to taste

For the salad:

85g walnuts
3 stalks of celery, sliced diagonally to about a quarter of an inch thick
2 bulbs of fennel, trimmed, halved cored and thinly sliced

2 apples, halved, cored and sliced
A bunch of basil, torn
Pecorino shavings, to garnish


To start, preheat your oven to 190C, and then make your Prosecco vinaigrette. Whisk together the Prosecco, garlic, mustard, lemon juice and honey in a medium bowl, then season well. Gradually add in the olive oil, whisking constantly, until combined.

Now make a start on your salad. Toast your walnuts in the oven for 7 to 8 minutes, until golden, and then coarsely chop. Add the celery, fennel, apples and basil into a large bowl and toss. Transfer your salad to serving plates and top with your Prosecco vinaigrette, walnuts and Pecorino.

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