Salad with Spanish olives

INGREDIENTS
1 head iceberg lettuce and lettuce
1 bunch of small radish
2 medium cucumber
20 Spanish olives, stuffed peppers
50 g of cheese Saint Agur
3 tbsp. l. whipping cream
3 tbsp. l. vegetable oil
juice of 1 large sweet grapefruit
a few sprigs of herbs (parsley, basil, tarragon)
salt, freshly ground black pepper

COOKING METHOD
Salad leaves, wash and pat dry. Tear hands into large pieces. Wash the radishes and cut each into 4 pieces. Cucumber, cut lengthwise into 4 pieces, remove seeds and cut into narrow strips. Half of the olives cut in half and fold along with all the vegetables and salad leaves in a large bowl.

To fill the remaining olives cut into small pieces. Crumble the cheese with a fork and rub through a sieve. Green clean from the stalks, chop the leaves.
Mix cheese with cream, butter and grapefruit juice. Add the spices and stir, gradually vsyp olives and greens.

Stir the contents of the bowl with the cheese sauce and serve.

Note:
By dressing well suited warm French baguette.
If fresh was not in the area, take any sdobny stale bread, dip in cold water, wring out and lay on a baking sheet. Dry in oven at 190 ° C 5-6 min. While it is dried, take the same set of greens that you put in salad dressing, very finely chopped, add the crushed garlic, salt and rub it all with olive oil (arbitrary proportions). Remove the bread from the oven, brush with the resulting mixture and put back for another 2-3 minutes.

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Housekeeping tip

The Spaniards are unlikely to eat his olives in this combination. But we do not strive for authenticity, we just want to come home on a summer evening, and very quickly make yourself something very, very tasty.

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