John Myers
Contents
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Ingredients
For the salad:
- 300 g Italian mortadella with pistachios, cold cuts
- 200 g Manchego cheese
- 2 tbsp Parmesan
- 8 Sun-Dried tomatoes in oil
- 10 Green olives with paprika filling
- 1 size Red Onion
- 2 middle Garlic cloves
- 12 leaves Basil
- 2 tbsp Pine nuts
The marinade:
- 4 tbsp Vegetable oil with lemon
- 1 tbsp Orange balsamic vinegar
- 1 tsp Lemon zest, organic lemon
- 1 tsp Italian spice mix
- 5 turns Colorful pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Sugar
Instructions
- Cut the mortadella into bite-sized strips. Coarsely grate the Manchego cheese and grate the Parmesan. Drain the sun-dried tomatoes and olives well. Cut tomatoes into small strips and olives into thin slices. Peel the onion and garlic cloves, dice the onion and finely chop the garlic.
- Wash and drain the basil, chop up with the chopping knife. Roast the pine nuts in a pan until golden brown and let cool down briefly. Put all ingredients in a salad bowl and mix.
- For the marinade, mix the oil, balsamic vinegar, lemon zest, spices and sugar thoroughly. Season again to taste and pour over the salad. Stir everything well. Let it steep for about four hours. Take out of the fridge about 3/4 hour before serving (otherwise the salad will be too cold). Serve with fresh baguette or ciabatta. Have fun copying :-).
- The salad was part of our small New Year's Eve buffet, which I always prepare under a different motto, this time Mediterranean cuisine. On New Year's Day there is always the leftovers :-))).
Nutrition
Serving: 100gCalories: 346kcalCarbohydrates: 3.3gProtein: 18.9gFat: 28.6g
