Description
Often dressing in salads plays a secondary role, in this case a bright, zesty filling makes the dish balanced and emphasizes the taste of the ingredients. This dressing can be used as a paste for fresh crispy bread and as a sauce for the cheese plate or sliced fresh vegetables.
Ingredients
-
Lettuce
100 g
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Red sweet pepper
1 piece
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Chicken egg
2 piece
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Anchovies
6 piece
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Sundried tomatoes
4 piece
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Garlic
1 tooth
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Capers
1 Tbsp
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Parsley
-
Lemon
0.25 piece
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Olive oil
3 Tbsp
Cooking
Boil an egg "in the bag", cool, peel and cut into four pieces. Pepper burn on an open flame and wrap it in foil and leave for 5-10 minutes.
From pepper to remove the skin with your hands or paper kitchen towels. Cut the pepper, remove the seeds and cut into thin strips.
For the dressing, in a mortar grind the anchovies, tomatoes and garlic until almost puréed. You can also use the processor, but the mortar and it turns out somehow tastier.
Add the parsley, capers, lemon juice and zest, and lightly grind with the remaining ingredients. Stir in olive oil. Salt refilling is not necessary, you can add a bit of black or hot pepper is not for everybody.
To compose the salad: green leaves, strips of pepper and slices of egg put on a plate, pour a small amount of the filling, the rest of the dressing to the table. Bon appetit!
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