Champagne Vinaigrette Salad
This salad showcases a taste for the different cooking methods of the ingredients, as some are fresh, others roasted, and one is preserved. A delicious salad to accompany any dish with pesto.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 4 tablespoons olive oil
- 3 tablespoons champagne vinegar
- 1 yellow bell pepper
- 1 red bell pepper
- 1 red onion
- 1 tablespoon capers, in jar
- 1 tomatillo
- 1 cucumber
- 1 tablespoon Dijon mustard
- 1 baguette
- 2 tablespoons olive oil
Preparation
25 mins
0 mins
Medium
- Dice the cucumber and tomato into julienne cuts and mix with the capers in a salad dish.
- Slice the onion into rings and roast them with a little olive oil along with the peppers. Once roasted, separate the onion into wedges, peel the peppers, and cut them into julienne strips. Place them in the salad bowl.
- For the vinaigrette: Mix the champagne vinegar, the 4 tablespoons of olive oil, the Dijon mustard, and a little salt and pepper. Once the vinaigrette is made, toss it with our salad.
- For the croutons: Cut the baguette into cubes. In a bowl, toss the bread with the 2 tablespoons of olive oil, making sure each piece has some olive oil. Place the bread on the grill and leave them until they obtain a crunchy texture!
- Place them on top of the salad, and it's ready to enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by