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First courses Antipasto salad

Оглавление

A colourful Italian-style first course.

SERVES 6

225g (8oz) button mushrooms

2 tbsp olive oil

1 small red pepper

2 tsp wine or cider vinegar

salt and freshly ground black pepper

1 bunch of radishes

bunch of spring onions

2 heads of chicory

cucumber

6 tomatoes

4 hardboiled eggs

175g packet of chargrilled artichoke hearts, from the deli

175g packet of sliced roasted peppers, from the deli

12 black olives, or your favourite olives, to garnish

vinaigrette, to serve

Wash and slice the mushrooms; fry lightly in 1 tablespoon of the oil for 5 minutes, then leave to cool.

Slice the red pepper very thinly, discarding the seeds. Place on a flat dish and sprinkle with the remaining oil and wine or cider vinegar. Season with salt and pepper. If possible, leave for 1–2 hours to soften.

Wash and trim the radishes and spring onions; slice the chicory lengthways into quarters, and the cucumber, tomatoes and eggs into circles.

Arrange all the ingredients attractively on individual dishes or a large platter, garnish with olives and serve with vinaigrette.

Rose Elliot’s New Complete Vegetarian

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