Читать книгу Home Chef - Neven Maguire - Страница 23

This old-fashioned salad herb is enjoying a great revival. It has a spicy flavour and makes an excellent simple salad or can be quickly cooked in a little olive oil. In Italy it is often served with carpaccio: thin slices of raw beef with Parmesan shavings and a dribble of olive oil (see page 92) but it is equally good with slices of smoked salmon.