Italian Bread Salad À La Corela
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g rocket
- 1 lettuce, e.g. endive, torn into pieces
- 200 g cherry tomato (s)
- 200 g olives, mixed
- 100 g Parma ham
- 2 tomato (s) (vine tomatoes), 4 slices each
- 200 g mozzarella, 8 slices
- 8 basil leaves
- 6 tablespoon olive oil
- 3 tablespoon balsamic vinegar, dark
- 3 tablespoon maple syrup
- 100 g herbs - croutons or arlic -
- 200 g mushrooms, larer version
- 100 g mozzarella, diced into small pieces
- 100 g cheese (Emmentaler), rated
- 0.5 teaspoon ½ marjoram
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ salt
- Pepper White
- 4 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Wash and clean rocket and green salad, e.g. endive, and distribute on 4 large plates, as well as cherry tomatoes, olives and ham.
- Decorate the cut tomatoes on the vine alternately with 1 mozzarella slice and 1 basil leaf in the center of the plate.
- Shake a vinaigrette out of the oil, aceto + maple syrup and set it aside.
- Spread the croutons around the salad
- Break the stem out of the mushrooms. Mix the cheese and the spices, fill the mushrooms and stew in hot oil in a large pan for about 5 minutes with the lid closed, distribute immediately on the salad plates, distribute the vinaigrette and serve the whole thing immediately.
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