This salad presents what is the taste for the different types of ingredients, since some are fresh, others are roasted and one is conservative. Delicious salad to accompany a dish with pesto.
Learn more about Iveth Reyes Gonzalez
Ingredients4 portions
Preparation
Chop the cucumber and tomato in julienne cut and stir with the capers in a salad refractory.
Cut the onion into circles and put them to roast with a little olive oil along with the peppers. Once roasted, separate the onion into segments, remove the skin from the peppers and cut them into julienne strips. Deposit them in the salad bowl.
For the vinaigrette: Stir the champagne vinegar, the 4 tbsp of olive oil, the dijon mustard and a little salt and pepper. Once the vinaigrette is done, stir our salad.
For the croutons: Cut the baguette into squares, In a bowl stir the bread with the 2 tablespoons of olive oil, check that each piece has a little olive oil. Put the loaves on the grill and leave them until they get a crispy texture!
Put them on top of the salad, and ready to enjoy it has been said !!
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