SALAD WITH GINGER CARAMEL DECORATIONS

SALAD WITH GINGER CARAMEL DECORATIONS

What a fresh crunchy and inviting salad creation: green apple, nuts and pomegranate meet the spicy and sweet caramello! Everyone can do it and you will really obtain an interesting quick recipe perfect even for a special occasion.

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Course: Salad

Cuisine: American

Keyword: pomegranate, Walnuts

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 59kcal

Cost: $15

Equipment

1 baking paper

1 oven

1 bowl large

1 steel pan

Ingredients

For the ginger caramel
350 gr of white sugar
Fresh ginger root
150 gr of water of which 3-4 tablespoons of fresh ginger juice the more tablespoons of ginger juice you add, the more intense flavor you’ll have, it will depend on your liking
For the valerian salad
1 organic green apple
1 pomegranate
Walnuts
Salt and pepper
The juice of half a lemon
Extra virgin olive oil

Instructions

Let’s start making caramel. Peel the ginger root and extract the juice by putting it in a garlic press or if you have an extractor, use that. If you see any small pieces of root, filter it before using.
Prepare a sheet of baking paper where you are going to create the caramel decorations.
Take a steel pan with a double bottom, add the sugar, water and ginger juice. Turn on the fire and stir with a whisk until the sugar is dissolved then do not touch it anymore. To mix, take the pot by the handles and swirl the contents. The heat must be medium.
If you have a food thermometer use it, the sugar caramelizes between 156°C and 165°C, golden caramel; if you continue between 166°C and 175°C you will have a brown caramel. Going over it burns so pay attention.
If you don’t have a thermometer, adjust to sight, when it changes color and thickens, it is ready, choose the color gradation you prefer, we have opted for a delicate gold color.
Dip the points of a fork in the caramel and create threads and decorations on the sheet of baking paper, even with the spoon you can make shapes, grids, the ones that inspire you most. Let it cool and solidify completely, you will see that it will come off easily. It is very delicate so do it gently.
Do not touch the caramel with your hands as you will burn yourself.
If you don’t want a dark caramel, prepare a bowl large enough to hold the pot, with water and ice. When you turn off the heat, immerse the pot in water and ice for about 30 seconds because due to the heat of the pot, the caramel continues to cook and risks burning, taking on a bitter taste.
Act quickly to make the decorations because it hardens very fast.
Salad preparation
Shell the pomegranate, wash the valerian salad carefully and remove the excess of water; wash also the apple and slice it finely while keeping the peel, immerse the slices in cold water acidulated with lemon juice: this will prevent it from blackening.
Arrange the salad in a nice serving dish, sprinkle with the pomegranate grains, add the walnuts, the green apple and the caramel decorations.
An idea for the dressing: half an hour before serving, prepare a dressing based on olive oil, salt, pepper, mint and basil broken up by hand, a couple of tablespoons of pomegranate juice, let it rest.
Filter the flavored oil and make it available to the guests in a nice cruet or gravy boat.

Video

Notes

You can customize this salad by varying the ingredients or adding, for example, grilled courgettes or chickpeas.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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