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🍽️ Spicy Pickled Shallots with Oakleaf Salad

185 kcal · 30 min · 4 servings

Ingredients

• 300 g shallots
• 1 l white wine vinegar
• 40 g sugar
• salt
• peppercorns
• 5 cloves
• 1 small cinnamon stick
• 2 bay leaves
• 1 red chili pepper
• 100 ml olive oil
• some oak leaf lettuce leaves

Instructions

1. 1. Place the shallots into boiling water.
2. 2. Immediately drain the water.
3. 3. Rinse the shallots with cold water to cool them down.
4. 4. Peel the skin off the shallots.
5. 5. Mix the vinegar with 250 milliliters of water, sugar, and the spices in a pot.
6. 6. Let the liquid simmer gently for 5 minutes.
7. 7. Add the peeled shallots to the liquid.
8. 8. Simmer the shallots in the liquid for another 5 minutes.
9. 9. Let the shallots marinate in the brine for 30 minutes.
10. 10. Remove the shallots from the brine using a slotted spoon.
11. 11. Place the shallots into a bowl.
12. 12. Drizzle some olive oil over the shallots.
13. 13. Let the shallots marinate overnight in a cool place.
14. 14. Strain the remaining vinegar marinade through a sieve.
15. 15. Store the strained marinade.
16. 16. Rinse the oakleaf salad under running water.
17. 17. Dry the salad in a salad spinner.
18. 18. Drizzle the shallots with some oil and the stored vinegar marinade.
19. 19. Serve the shallots together with the oakleaf salad.

Nutrition per serving

• kcal: 185
• Protein: 1 g · Fett/Fat: 11 g · Carbs: 19 g