日本語
한국어
Assertive greens, like radicchio and arugula, stand up to garlic-infused balsamic vinaigrette. Meanwhile, the sweetness of the Prune Juice Concentrate…
To make the vinaigrette, mix together the balsamic vinegar and concentrate. With the back of a knife or a spoon, rub the minced garlic into the salt on a cutting board. Scrape the garlic from the board and place in a bowl.
Whisk in the vinegar, then whisk in the olive oil. Season with pepper to taste. The vinaigrette can be refrigerated for up to 1 week. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify.
To make the salad, place the radicchio and arugula in a large mixing bowl and the fennel and radishes. Season with a generous pinch of salt and pepper and drizzle with about 1/4 cup of the dressing (you will have leftover dressing). Gently toss the salad, mixing well to ensure that the arugula is evenly seasoned and serve.
Garlic Balsamic Vinaigrette
55 ml / 1/4 cup minus 1 teaspoon balsamic vinegar
5 ml / 1 teaspoon Prune Juice Concentrate
1 g / 1 teaspoon minced garlic
1 g / 1/4 teaspoon salt
120 ml / 1/2 cup extra-virgin olive oil, or more to taste
Ground black pepper
115 g / 4 ounces radicchio and arugula torn into bite-sized pieces (about 8 cups)
1/4 bulb fennel, cored and thinly sliced (optional)
4 radishes, thinly sliced
Kosher salt
Freshly ground black pepper
When it comes to health and digestion, prunes are known for being a natural solution to constipation. In a new…
Read MoreFor years, high-fructose corn syrup was the sweetener that food formulators turned to for a variety of reasons: it was…
Read MoreRecipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
2024 © Sunsweet Ingredients is the registered trademark of Sunsweet Ingredients | sales@sunsweetingredients.com
