ariana winer

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Recipe of Salad caprese with bread chapara a la plancha

Salad caprese with bread chapara a la plancha

20 mins
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This recipe is a delicious salad caprese complemented with bread chapara grilled. Give a special touch to this delicious dish and you will be surprised by the results.
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4 portions
  • 2 avocados from Mexico, mature
  • 1 lemon, the juice
  • 1/4 cups olive oil
  • 1/4 cups red onion, chopped
  • 1/4 cups Knorr® chicken bouillon
  • 2 tablespoons white vinegar
  • 3 teaspoons fresh oregano, leaflets
  • to taste table salt
  • to taste ground pepper, freshly ground
  • 2 tablespoons fresh coriander
  • 1/2 cups olive oil
  • 1/2 kilos panela cheese, in slices
  • 4 red tomatoes, firm sliced
  • 3 teaspoons fresh oregano, leaflets
  • 4 ciabatta, split in half
  • 1/2 cups olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons thyme, little leaves, chopped
  • 3 tablespoons parsley, chopped
  • 1 clove garlic, chopped
  • 2 tablespoons black pepper powder
  • 2 tablespoons paprika


Vinaigrette: Grind all the ingredients in the blender and if necessary add a little more chicken broth. Reservation.
Salad: Cut slices of panela cheese approximately 1 cm thick.
Add olive oil and pass through the griddle, heat, sprinkle oregano and brown to taste on both sides.
Slice the tomatoes of the same thickness as the cheese, and serve in platon, alternating a slice of cheese, a tomato and so on consecutively.
Bathe with the vinaigrette and salt if you wish.
Chapata: Cut the chapata plan in half and add the olive oil, rosemary, thyme, parsley, garlic, pepper, paprika and bake until they take a golden color. Accompany your salad with the ciabatta.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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