Winter salad with lychees and cranberries, the weekly special posted in the Chef’s Handyman food blog
Chef’s Handyman Winter Salad with Cranberries and Lychees
Next step to take on the project fit and healthy! To keep in mind the next beach season is on its way and so is the new beach cloths collection. This winter salad is full of vitamins. Herbs and fruits do remain on a light breeze while enjoying the flowering garden. Actually it’s still winter with rain, cold storms and snow. To substitute the garden place with a seat in front of the fireplace would be cozy as well, right?
Chef’s Handyman’s weekly special: Winter salad with cranberries and lychees
To make salad, bring water to the boil. Add sugar pees. Cook until soft. Drain and cool them. Place the salad into bowls. Add Lychees, cranberries, avocado, kiwi slices, pistachios and sugar pees. Decorate with sprouts and peppermint leaves.
Chef’s Handyman tip: If no cranberry compote is available, substitute compote for dried cranberries.
To prepare dressing, combine 5 tbsp. of olive oil, 3 tbs. of raspberry vinegar, 1 tbsp. of honey, 2 tbsp. of sallow thorn juice, salt, black pepper, salad herbs, lemon rind and juice. Sprinkle the salad with the dressing.
Shopping list for 4 serves:
Vegetables, Salad: 100 g or 3.5 oz. of fresh spinach leaves, 100 g or 2.5 oz. of rocket or green salad leaves, 50 g or 1.7 oz. sugar pees
Fruits: Lychees, 4 kiwis, cranberry compote or dried cranberries, 1-2 avocados
Sprouts: 4 tsp.
Herbs: Peppermint leaves
Nuts: 4 tbsp. pistachios
Spices: Salt, black pepper
Juices: 5 tbsp. of sallow thorn juice, if unsweetened, add 1 tsp. of honey
Vinegar, Oil: 3 tbsp. raspberry vinegar, 4 tbsp. olive oil
Honey: 1 tbsp.
Have a great weekend, yours Chef’s Handyman team!
Outlook of the next post in the Chef’s Handyman food blog: Japanese persimmon drink and breakfast müsli.
