Читать книгу Summer Kitchen - Bernhard Long - Страница 29

Serves 4 meals

3 beef steaks so the so the. 200 grams)

7 tablespoons sunflower oil

Salt and freshly ground pepper

50 grams of pine nuts

4 slices of toast

2 tablespoons olive oil

2 cloves of garlic

5 tablespoons white wine vinegar

1 teaspoon mustard

200 grams feta cheese

200 grams of dried soft tomatoes

200 grams of romaine lettuce hearts

120g baby spinach

alufoil

The preparation sequence

Meat dry. Heat 2 tablespoons of sunflower oil in a frying pan. Steaks in from each side so the. sauté 3 minutes vigorously, season with salt and pepper, remove, wrap in foil and let it rest.

toasting pine nuts in a frying pan without fat until golden brown, remove and let cool. entrinden bread and chop into cubes. Heat olive oil in a frying pan. Cube is golden brown roast over medium heat. Remove and let cool.

Meanwhile, peel the garlic and chop finely. Vinegar, mustard, garlic, salt and pepper. 5 tablespoons sunflower oil embezzled.

Feta into cubes chop, chop tomatoes small. Romaine lettuce clean, hurl underwater washing and dry. read spinach, hurl underwater washing and dry. taking steaks from the foil and crush into strips.

Lettuce, feta, tomatoes, pine nuts, meat and spinach layers in a bowl. Top with vinaigrette and sprinkle croutons about.