Green Salad With Apples And Pesto.
10
Minutes
Green Salad With Apples And Pesto
This salad is quick, simple and oh so delicious! It's a snap to make and a great way to get your greens in!
Ingredients
Green Salad With Apples And Pesto
- 2 Lettuce Boston bib
- 1 Lettuce Red curly
- 1 whole Escarole Small
- 2 tbsp Vinegar White wine
- 2 tbsp Honey
- 2 tbsp Pesto
- 1 tsp Salt
- 1/4 tsp Pepper
- 6 tbsp Olive oil
- 2 whole Apples Green
- 1/2 cup Pine nuts
Ensalada Verde Con Manzana Y Pesto
- 2 Lechugas mantequilla
- 1 Lechuga morada
- 1 Lechuga escarola
- 2 cucharadas de Vinagre de vino blanco
- 2 cucharadas de Miel de abejas
- 2 cucharadas de Pesto casero
- 1 cucharadita de Sal
- 1/4 cucharadita de Pimienta
- 6 cucharadas de Aceite de oliva
- 2 Manzanas verdes
- 1/2 taza Piñones tostados
Instructions
English
- Wash lettuce leaves well and dry. Mix them and place them in a serving dish.
- In a bowl place vinegar, Money, pesto, salt and pepper, mix with a fork, drizzle the oil and mix until it has been all absorbed.
- Peel, core and thinly slice the apples; place them into the vinaigrette until ready to serve.
- Toast pine nuts in a 350ºF for 3 to 5 minutes or until lightly golden.
- Place apples and dressing over the greens and sprinkle with the pine nuts.
- Drain briefly on paper towels. Serve immediately, very hot.
- To prepare your pesto remove all the leaves from a bunch to yield 5 cups, that is the blender bowl almost full. Place 6 cups of water over high heat and bring to a boil, drop basil leaves and garlic cloves for 10 seconds, move them and remove them from the water; place them into an ice bath.
- Drain the leaves well and place into the blender bowl with 2 cloves of garlic, and ½ cup olive oil, ¼ teaspoon salt and pepper. Blend until smooth; scrape the bowl several times. Place in a zipper bag and remove the air. Refrigerate until ready to use.
Español
- Lave y escurra bien las hojas de lechuga. Mézclelas y viértalas en el recipiente donde va a servir la ensalada.
- En una coca coloque el vinagre, miel, pesto, sal y pimienta. Mezcle. Agregue el aceite y mezcle bien hasta que quede homogéneo.
- Pele y taje las manzanas en tajadas bien delgadas. Viértalas en la vinagreta hasta que este listo para servir.
- Coloque los piñones en una lata y hornee a 350ºF durante 3 a 5 minutos o hasta que estén ligeramente dorados.
- Para preparar el peso casero saque las hojas de albaca de varios mazos hasta completar 5 tazas o la coca de la licuadora casi llena. Coloque una olla con 6 tazas de agua a hervir y deje caer las hojas de albahaca y los 2 dientes de ajo en el agua hirviendo durante 10 segundos, retire y coloque sobre agua con hielo.
- Escurra y transfiéralas a una licuadora con 2 dientes de ajo y media taza de aceite, ¼ de cucharadita de sal y otro ¼ de pimienta. Licue hasta que se haya formado una pasta. Va a tener que parar la licuadora y raspar como 5 veces. Vierta en una bolsa de sellar sacando todo el aire de adentro. Refrigere hasta que esté listo para utilizarla.
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