Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 69
First courses Antipasto salad
ОглавлениеA 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.