This salad makes a perfect starter to almost any Italian meal. We had it with the goat's cheese pasta (recipe below). All the tastes click together perfectly in this dish when you have it with a light vinaigrette.
rucola
red and yellow pepper (grilled, peeled and sliced)
pinenuts (toasted)
parmesan
olive oil
small clove garlic (crushed)
balsamic vinegar
sugar
salt
pepper
- Grill the peppers skin side up until they are blackened, place in a plastic bag and let cool. Peel and slice into strips.
- Toast the pinenuts in a dry pan until lightly browned.
- Put the rucola in a large bowl and add the peppers, pinenuts and parmesan.
- Make a light vinaigrette with olive oil, balsamic vinegar, garlic, and just a pinch of sugar, salt and pepper, and drizzle over the salad.
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