Читать книгу Summer Kitchen - Bernhard Long - Страница 28

Serves 4 meals

1 teaspoon + 5 tablespoons good oil

10 slices of Parma ham

150 grams of seedless grapes (for example, green and blue)

2 tablespoons walnut kernels

2 Mini-Romans salads

3 tablespoons white balsamic vinegar

4 teaspoons Feigensenf

Salt and freshly ground pepper

1 pinch of sugar

200 grams Tête-de-Moine cheese into florets (from the cheese counter)

15 grams of mixed sprouts (for example, radishes and beetroot sprouts)

The preparation sequence

and sprinkle Heat a skillet with 1 teaspoon oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels.

clean grapes in water, pat dry combination of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and shred into strips. break ham into bite size pieces.

For the vinaigrette vinegar, mustard, salt, pepper and 1 pinch of sugar mix, 5 tablespoons of oil beat underneath.

For the layer salad alternately romaine lettuce, cheese florets, grapes, nuts and ham layers on four plates or in small glass bowls. Between each layer a little vinaigrette drizzle so the. let soak 30 minutes cold.

read sprouts, clean water, allow to dry and place on the salad.