| | Autumn salad and bruschetta
Autumn salad and bruschetta
Autumn salad and bruschetta 4.3-5 9
  • Calories: 1701 kj
  • Fat: 25g
  • Carbohydrates: 10g

How to Make:

  1. Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
  2. Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
  3. Drizzle dressing over witlof mixture. Serve with bread.
Time for preparing:
5 min.
Servings:
4

Ingredients:

  • 2 witlof, leaves separated
  • 50g baby rocket leaves
  • 1 pear, quartered, thinly sliced
  • 100g Asiago cheese, crumbled
  • 100g thin prosciutto
  • 2 tablespoons walnuts, toasted
  • 1 tablespoon red wine vinegar
  • 2 teaspoons mild honey
  • 2 tablespoons extra virgin olive oil
  • 4 slices good-quality sourdough bread
  • 1/2 garlic clove
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