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
  • 60 ml red wine vinegar
  • 1 tbsp course mustard
  • 1 clove garlic, crushed
  • a pinch of cayenne pepper
  • 175 ml Hermanos Catalan extra virgin olive oil
  • 15 g paprika
Spicy pecans:
  • 75 g peeled pecans
  • 2 tbsp Hermanos Catalan extra virgin olive oil
  • 50 g sunflower seeds and 50 g pumpkin seeds
  • 2 tbsp tamari or soy sauce
  • 15 g paprika
  • 1 teaspoon cayenne pepper

Preparation of creole salad

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

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Chantal Voets

Chantal Voets

Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.