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Springtime Salad

A sensational salad from Masterchef Angélique Schmeinck. With a stunning vinaigrette of paprika oil, hibiscus vinegar and maple syrup and a thrilling combination of fennel, artichokes, feta and olives.

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  • 1 (lunch) persons
  • 15 min.
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Healthy and delicious go together well! Salads are a good example of this. The possibilities to vary a salad are endless. And making a salad for on the go, to take to work, or for a picnic is now even easier with a Salad in a Jar. It keeps the salad very fresh and, above all, it is extremely simple to make. 

Angélique Schmeinck is one of only two female Masterchefs in the Netherlands. She writes various Dutch cookbooks such as the well-known ‘Smaakvrienden’ series. She also cooks at a high level in her hot-air balloon restaurant CuliAir, while in her cooking studio she surprises her guests with her adventurous taste expeditions. She can be seen as a TV-chef on the popular cooking channel 24Kitchen.

Take a look at all the Oil & Vinegar Salad in a Jar recipes and the Pure Food Inside glass jar, exclusively designed for Oil & Vinegar.

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  • Groceries

    • 1/3 fennel • 5 mini tomatoes, halved • 9 pieces Aceitunas Cuquillo (Cuquillo olives) • 3 pieces Carciofi alla Contadina (artichokes alla contadina), cut into pieces • 35 g feta, crumbled • 1/3 lettuce, washed and roughly torn • 5 basil leaves

    Dressing
    • 3 tbsp Paprika Mix Olive Oil • 1 tbsp Hibiscus Vinegar • 1 tsp Honey Mustard • 1 tsp Maple Syrup

    Additional
    • Pure Food Inside glass jar 1L

  • Preparation

    Make the dressing by mixing the Hibiscus Vinegar with the Honey Mustard and the Maple Syrup. The mix in the Paprika Mix Oil. Slice the fennel with a raw vegetable peeler.

    Step 2

    Make the salad as follows:

    1) Pour the dressing onto the bottom.
    2) Then add in layers the fennel, tomatoes, olives, artichoke and feta.
    3) Finish it off with the lettuce and basil leaves.

    Tips ´No Waste´

    Any leftover lettuce can be covered with kitchen paper and stored in a good-sealing bowl. Save any leftover fennel by wrapping in tightly in cling film and storing it in the vegetable drawer of your refrigerator.

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