Description
Incredibly lightweight and at the same time satisfying salad will be enjoyed by both us girls and our defenders. Perfect for a romantic dinner. In the salad perfectly combines the flavours of boiled tongue and roast pepper, eggplant and pickles. And decorate will pesto from parsley.
Ingredients
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Beef tongue
200 g
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Eggplant
1 piece
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Pepper
1 piece
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Yogurt
200 g
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Mustard
1 tsp
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Salt
1 pinch
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Black pepper
1 pinch
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Vegetable oil
1 Tbsp
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Pickled cucumber
3 piece
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Parsley
100 g
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Olive oil
100 ml
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Pine nuts
30 g
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Salt
1 pinch
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Black pepper
1 pinch
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Bread
2 slice
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Lettuce
4 handful
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Olives
8 piece
Cooking
Eggplant cut into slices, to prisolit and leave for 20 minutes to remove bitterness
Pepper bake in the oven until black markings, remove the package, then remove the skin and cut into slices. I baked the pepper on salad. This is only used yellow.
Wash the eggplant, cut into thin strips and fry in vegetable oil 7 minutes. Cool.
Boiled, peeled and cooled beef or veal tongue (200g) cut into small cubes.
Pickled or salted cucumbers cut into cubes or rings, if the cucumbers are medium-sized.
Add eggplant and strips of roasted pepper. For the filling, mix the natural yogurt with the mustard, salt and freshly ground black pepper.
Into serving platter and a serving ring, place it in the salad and top with decorated with leaf mix salad. The sides spread pesto from parsley. For the pesto in the bowl of a blender grind these in the "for pesto" igridienty. Put black olives and toasted toast bread, cut into 4 pieces.
Enjoy your meal and a cozy evening!!!
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