Colorful frisée salad as a side dish

Ingredients for 2 servings:

• 2 tomatoes, fully ripe
• 1 small frisée lettuce
• 40 g carrot(s), in small cubes, fresh or frozen
• 1 pepper, red, long, mild, in small cubes, fresh or frozen
• 4 small onions, red
• 6 walnut halves
• 3 tbsp Balsamic vinegar di Modena
• 3 tbsp extra virgin olive oil
• 2 pinches of salt
• 2 pinches of black pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A summery side dish, not just for Italian dishes. Recipe from Italy.

Remove the stems from the tomatoes, peel them, quarter them lengthwise, and remove the green stems and seeds. Halve the quarters crosswise and arrange them on two serving bowls. Cut off the bottom stalk of the lettuce and shorten the bitter leaf stalks by about 2-3 cm. Wash the leaves, spin them dry, and arrange them on top of the tomatoes in the serving bowls. Cut a 5 cm long piece from the top of a carrot, peel it, cut it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen food and let it thaw. Wash the peppers, remove the stems, cut them lengthwise, open them up, deseed them, cut them lengthwise into thin strips, and then cut these crosswise into small cubes. Weigh the frozen food and let it thaw. Mix the cubes together and sprinkle them over the salad. Trim both ends of the small red onions, peel them, slice them crosswise into approximately 2 mm thick slices, fan them into rings, and scatter them over the salad. Prepare the dressing ingredients separately (!!). Immediately before serving, drizzle the balsamic vinegar over the salad, then the olive oil. Finally, sprinkle with salt and pepper, serve, and enjoy.