Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - 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 fig mustard

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

Strikeouts and Heat a frying pan with 1 teaspoon of oil. Ham slices fry crispy on each side. Removing, allow to dry on paper towels.

Clean grapes in water, pat dry of two words. Nuts chop coarsely. Romaine lettuce clean, clean water, spin dry and chop 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 hit underneath.

For the salad layer 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.