Ingredients for creole salad


  • 450 g fresh young spinach, washed and dried
  • 25 g spring onions, finely chopped
  • 12 small or cherry tomatoes, halved

Creole vinaigrette: For 225 ml

Spicy pecans:

Preparation of creole salad

  1. Mix the spinach, the spring onions and the tomatoes in a salad bowl.
  2. Mix all ingredients for the creole vinaigrette, except the oil, in a small bowl. Gradually stir in the oil until the mixture starts thickening.
  3. Mix all ingredients for the pecans on a baking tray and grill them for 10 minutes on 160°C. Let the nuts cool off.
  4. Mix the vinaigrette with the salad and sprinkle with the spicy pecans.