At Roman lettuce oblong head with sharp leaves. Heart-shaped options look especially elegant.
Arugula has dark green feathery leaves and a spicy nutty flavor.
Chicory salad - a typical winter salad with a bitter aftertaste. The stalk is removed, the rest cut into thin leaves. By the way, if you like to drink tea for different dishes that you cook, then I advise you to buy a beautiful teapot for this here: www.berghoff.in.ua/chayniki - a great price and a stylish modern design of products will make your interior in the kitchen even more positive. I think that for those who love tea, such the kettle will be a very good helper.
California salad.
You will need:
- one bunch of lollo rosso and iceberg lettuce;
- bacon - 10 thin slices;
- pine nuts - 70 gr.;
- Roquefort cheese - 120 gr.;
- avocado - 1 piece;
- vegetable oil - 2 tbsp. l. ;
- wine vinegar - 1 tbsp. l. ;
- olive oil - 5 tbsp. l. ;
- black pepper - 5 peas (grind);
- salt and herbes de provence to taste.
Wash lettuce well let excess water drain. Toast the pine nuts in a frying pan for a short time, remove from the frying pan and set aside. Pour olive oil into a frying pan and fry the bacon slices on it. Spread on a dry cloth to drain excess oil. In a small bowl, mash with a fork 60 gr. cheese, add wine vinegar, mix well. There also pour 5 tbsp. l. olive oil, put Provence herbs, pepper and salt to taste. Mix dressing well.
Distribute lettuce leaves
Spread the lettuce evenly on a large plate, place the bacon on top, top with the remaining 75g of diced cheese. Peel the avocado, remove the bone, form small balls from the pulp with a spoon and lay on top of the cheese. Sprinkle with pine nuts and drizzle with prepared dressing.
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