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Leafy Salad With Cheese And Sun Dried Tomatoes

21st.Century.Chef's picture
Ingredients
  Cos lettuce 1 Small, separated into leaves
  Rocket 2 Ounce (50 Gram)
  Radicchio head 1⁄2 , separated into leaves
  Cheese 4 Ounce (Gruyere, Emmental Or Hard Goat'S Cheese, 125 Gram)
  Olive oil 5 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Onions spring 4 , chopped
  Sun dried tomatoes 6 , drained and sliced (Preserved In Oil)
  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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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