Description
In the spring we all do not have enough vitamins... This light spring salad will make up for this shortcoming and will decorate the holiday table. But perhaps the most important thing is that after the pasta and first dishes, the Italians sure eat green salad. Salad greens with a dressing of olive oil with herbs improves digestion. Additionally, the salad interrupts the finish the first course, and a better person perceives taste later.
Ingredients
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Olive oil
50 g
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Pine nuts
20 g
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Corn
50 g
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Arugula
100 g
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Cherry tomatoes
12 piece
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Ham
50 g
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Broccoli
200 g
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Quail egg
8 piece
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Balsamic
1 Tbsp
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Honey
1 tsp
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Basil
10 g
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Garlic
1 tooth
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Salt
Cooking
Broccoli disassemble on inflorescences, blanch 3 minutes, rinse with cold water and drain in a colander. Boil the quail eggs for 2 minutes, cool, peel and slice.
Prepare the filling. To do this, mix olive oil, balsamic vinegar, honey. Add finely chopped garlic, Basil leaves, salt. place all in blender and blend to a homogeneous mixture.
On a plate put the arugula leaves and they beautifully arrange the quail eggs, broccoli, cherry tomatoes, corn. In the middle lay the Parma ham. Sprinkle with pine nuts. Separately apply the dressing.
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