Leafy Salad with Cheese and Sun Dried Tomatoes Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupGourmet
Ingredients
| 1 small cos lettuce, separated into leaves | ||
| About 50 g / 2 oz rocket | ||
| 1/2 head radicchio, separated into leaves | ||
| Gruyere cheese | 125 Gram | |
| Olive oil | 5 Tablespoon | |
| Garlic | 1 Clove (5gm), chopped | |
| Onions spring | 4 , chopped | |
| 6 sun-dried tomatoes preserved in oil, drained and sliced | ||
| Balsamic vinegar | 2 Tablespoon | |
| Pine nuts | 2 Tablespoon, toasted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a shallow serving bowl, tear up salad leaves into bite sized bits
2. With a vegetable peeler, shave cheese into wafer thin slices and scatter them all over the salad
3. In a frying pan, heat oil, add garlic nad cook ovver a medium to high heat for a minute, taking care not to brown it
4. Add spring onions and sun dried tomatoes and cok for a couple of minutes; remove from the heat
5. Add balsamic vinegar and season to taste
SERVING
6. Add the dressing over the salad, along with pine nuts
1. In a shallow serving bowl, tear up salad leaves into bite sized bits
2. With a vegetable peeler, shave cheese into wafer thin slices and scatter them all over the salad
3. In a frying pan, heat oil, add garlic nad cook ovver a medium to high heat for a minute, taking care not to brown it
4. Add spring onions and sun dried tomatoes and cok for a couple of minutes; remove from the heat
5. Add balsamic vinegar and season to taste
SERVING
6. Add the dressing over the salad, along with pine nuts
Chef
