Salad with bacon and quail eggs
Ingredients
- 200 g of lettuce
- 150g cherry tomatoes
- 400 g bacon
- 8 quail eggs
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt
- black pepper
Preparation
Lettuce to sort, rinse thoroughly, dry and good pick. Cherry tomatoes and wash each fruit cut in half.
Bacon cut. Fry it on a dry frying pan until crisp. Put in a sieve, then mixed with lettuce and cherry tomatoes.
Quail eggs fried in a pan on the remaining oil. Olive oil with balsamic vinegar Whip, season salad, fried eggs laid on top.
Green salad with soft cheese and pears
Ingredients
- 200 g soft goat cheese
- 2 pears
- 1 lemon
- 100 grams of pine nuts
- 1 bunch watercress
- 1 bunch of arugula
- 1 head of lettuce Radicchio
- 3 tablespoons olive oil
- sea salt
- ground black pepper
Preparation
Salad bust, lay in a colander, rinse under running water and let it drain out. Cheese cut into small cubes. From lemon juice to squeeze.
Arugula disassemble on the leaves, wash and pat dry with paper towel. Pear wash and cut into slices, removing the core. Sprinkle with lemon juice.
Salad redichchio disassemble on the leaves, wash and coarsely chop. Mix all three salad with cheese, pears and nuts. Season with salt and pepper and season with butter and juice.
Grilled cheese with a salad of fresh vegetables
Ingredients
- Leaf salad
- 400g cherry tomatoes
- 2 pieces of zucchini
- Avocado 1 piece
- lemon juice
- 400 g of cheese
- 8 tablespoons olive oil
- 1 piece of chicken eggs
- wheat flour
- breadcrumbs
Preparation
Lettuce wash, dry and tear into small pieces. Cherry tomatoes wash and cut in half. Zucchini wash, dry and cut into thin plates.
Cheese cut into slices, roll in flour and dipped in beaten egg, roll in breadcrumbs. Fry cheese on half of the olive oil until golden brown.
Make the sauce. Remaining olive oil, salt and ground black pepper, and whisk to combine. Salad to sauce. Top with slices of fried cheese and serve.