Insalata Croccante di Fragole (Stampa)
Insalata fresca con rucola, fragole, avocado e mandorle caramellate. Un mix di sapori dolci e salati in ogni boccone!
# Ingredienti:
→ Salad
01 -
⅔ cup sliced or slivered almonds
02 -
3 tablespoons sugar
03 -
10 ounces arugula greens
04 -
8 ounces strawberries, hulled and quartered or chopped
05 -
1 avocado, chopped
06 -
2 ounces crumbled goat cheese
07 -
⅓ cup roasted salted pistachios, chopped
→ Champagne Vinaigrette
08 -
3 tablespoons champagne vinegar
09 -
1/2 lemon, juiced
10 -
2 tablespoons honey
11 -
1 teaspoon dijon mustard
12 -
1 garlic clove, freshly grated
13 -
Pinch kosher salt and pepper
14 -
1/2 cup olive oil
# Istruzioni:
01 -
Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and caramelizes, coating all the almonds (about 6 to 8 minutes). Keep an eye on them to avoid burning. Transfer the almonds to parchment paper to cool and break them into pieces if clumped.
02 -
Toss the arugula with a pinch of salt and pepper in a large bowl. Add the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle with the dressing and toss well. Serve immediately.
03 -
Combine the champagne vinegar, honey, lemon juice, dijon mustard, garlic, salt, and pepper in a large bowl. Whisk together while slowly streaming in the olive oil until the dressing emulsifies. Store in the fridge for up to one week.