John Myers
Wild Herb Antipasti Salad
The perfect wild herb antipasti salad recipe with a picture and simple step-by-step instructions.
- 0,5 Bd Rocket, cleaned
- 30 g Wild herb salad, cleaned
- 2 tablespoon Apple Cider Vinegar
- 2 tablespoon White balsamic vinegar
- 8 tablespoon Orange olive oil
- 1 pinch Sugar
- 1 Msp Salt
- White milled pepper
- 1 Eggplant fresh
- 1 Zucchini fresh
- 1 Yellow peppers
- 1 Red peppers
- Fleur de Sel sea salt
- Black pepper from the mill
- Rosemary fresh
- Fresh thyme
- Extra virgin olive oil
- Basil leaves
- Juice of one lemon
- 1 Chopped garlic
- Wash and quarter the paprika, remove the seeds and partitions, place on a baking sheet lined with baking paper, salt, pepper, sprinkle with olive oil, sprinkle with garlic and herbs, seal with aluminum foil and place in a preheated oven at 190 degrees top / bottom heat about 30 Min. Roast.
- Remove the skin and let it rest for 10 minutes.
- In the meantime, prepare the aubergine and zucchini ready to cook. Cut lengthways into about 7 mm slices. Use the first and last slices with the skin for something else. Grill the other slices (six of each type) in portions in a grill pan in olive oil on both sides, season with salt and pepper and drizzle with a little lemon juice.
- Cover each aubergine or zucchini slice with paprika strips and roll up. Drizzle with the remaining lemon juice and 4 tablespoons of olive oil and marinate for two hours. Before serving, heat briefly in the oven.
- Mix up a vinaigrette from vinegar, oil, sugar, salt and pepper, use it to dress the wild herbs and place the salad on a plate. Cover with the antipasti rolls. Scatter basil over the top. Fresh baguette goes well with it.
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