EatRecipes

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

Method:

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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