Rainbow salad






30 minutes


Sirve para:

4 people


For the salad

Different-coloured seasonal vegetables, according to taste:
  • 1 green (e.g. Lamb’s lettuce, courgette…)
  • 1 blue/purple (e.g. red cabbage, radicchio…)
  • 1 white (e.g. fennel, turnip…)
  • 1 yellow/orange (e.g. carrot, yellow pepper, courgette flowers…)
  • 1 red (red pepper, tomato…)
  • Mixed seeds to taste (pumpkin, sunflower, poppy...)
  • Nuts (almonds, cashews, pistachios, walnuts...)

For the apples in syrup

  • 2 Kissabel® apples according to taste
  • 700 ml water
  • 150 g sugar
  • 90 ml apple vinegar
  • the zest of 1 lemon
  • 100 ml white wine (optional)


For the salad

Prepare the apples in syrup. Cut the apples into slices about 1 cm thick. Pour all the ingredients into a pan except the apples and bring to the boil. When the pan comes to the boil, add the apple slices to the syrup and boil for a few minutes, making sure that the apples remain slightly crunchy. Drain and leave to cool on a plate. The cooked apples can be stored in the fridge for a few days, covering them with the syrup that has been left to cool separately.
Slice the vegetables you have chosen for the salad. For root or fibrous vegetables like carrots it is a good idea to finely slice them and then leave them to rest for at least 20 minutes in water and ice so they have a more crunchy and voluminous consistency. Put together the salad of vegetables and nuts leaving room for the apples in syrup. Sprinkle over the seeds and position the apples, ideally in a stack.
This dish allows you to subvert the customary pairing of raw and cooked ingredients, giving the Kissabel® apples in syrup the task of providing structure and flavour to a blend of raw ingredients.