Description
Light salad with sweet pear and roasted hazelnuts.
Ingredients
-
Crab sticks
150 g
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Pear
2 piece
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The Apium graveolens Dulce
4 piece
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Hazelnuts
0.25 cup
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Red onion
1 piece
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Parsley
1 coup
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Lemon
0.5 piece
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Olive oil
75 g
-
Salt
-
The mixture of peppers
-
Lettuce
Cooking
Chop the celery stalks. Fold in the salad bowl.
Slice the pear and add to the bowl.
Onion cut into chetvertfinalny. In a salad bowl.
Finely chop the parsley.
Cut into cubes crab sticks. Add to the bowl along with the parsley.
Hazelnut fry on a dry frying pan 10 minutes to cool. Grind between wipes to get rid of husk.
Combine nuts in a bag and rolled with a rolling pin. Chopped nuts add to the salad bowl.
Prepare the filling: juice of 1/2 lemon, butter, pepper, and salt, and whisk until smooth.
Season the salad. Mix gently.
Salad served on green lettuce leaves.
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