Summer salad with cranberry juice dressing
A dressing that warms and thickens
Lamb's lettuce, avocado, blanched broad beans, and fresh goat cheese. The dressing is an emulsion of cranberry juice, maple syrup, oil, and chili pepper, heated and thickened with cornstarch.
It's not a classic vinaigrette: it's thick and coats the leaves without sliding off.
30 min
Preparation time
According to
Category
Low
Difficulty
2 servings
Servings
What's needed
Serves 2 people.
150g lamb's lettuce, cleaned
1 ripe avocado
100g fresh or frozen broad beans
125 g fresh goat cheese
Lemon juice to taste.
200 g of Pure cranberry juice (dressing)
1 tablespoon of Pure Dark Maple Syrup (dressing)
1 tablespoon extra virgin olive oil (dressing)
1 pinch of salt (dressing)
1 level teaspoon cornstarch (dressing)
Chili powder to taste (dressing)
Eight steps
Broad beans
Blanch them for two minutes and remove their skin.
Avocado
Clean it, slice it, and sprinkle it with a few drops of lemon to prevent it from browning.
Compose
Arrange the salad leaves on plates, distribute the avocado and broad beans, and season with a little salt.
The goat cheese
Add it in slices.
The emulsion
In a bowl, emulsify the cranberry juice with maple syrup, salt, chili pepper, and oil.
Warm up
Transfer the emulsion to a saucepan and bring it to a boil.
Thicken
Dissolve the cornstarch in a couple of tablespoons of warm vinaigrette, add it to the rest, and let it thicken slightly.
Season
Pour the dressing over the salad and serve.
Two things to know
Dissolve the starch separately. If added directly to the saucepan, it will clump: it must first be diluted in two tablespoons of warm liquid.
Use the dressing warm, not boiling: if cold, it will thicken too much; if hot, it will wilt the lamb's lettuce.
The ingredient
The ingredient for this recipe. Pure cranberry juice: 100% juice, with a tart taste.
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