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23
Salad with Balsamic
vinegar and figs
Salat mit Balsamico und Feigen
INGREDIENTS:
1 cucumber 50 g hazel nuts 30 g basil
leaves 40 g water cress leaves a few
radicchio leaves a couple of oak leaf
lettuce leaves 6 figs (fresh or dried)
FOR THE DRESSING:
1.5 tbsp olive oil 1 tbsp balsamic vine-
gar 1/4 tsp cinnamon pepper and salt
balsamic cream
PREPARATION:
1. Cut 1 cucumber into strings and set
aside. 2. Roast the hazel nuts in a dry
pan and chop them coarsely. 3. Prepare
the dressing: in a bowl, mix the olive oil,
vinegar, cinnamon and pepper and salt
together. 4. Add the coarsely cut pieces
of basil, the water cress, radicchio and
the lettuce leaves to a bowl and mix
with the dressing. 5. Arrange the lettuce
on the plates and place the cucumber
strings on top. 6. Cut the figs lengthwise
into 4 or 6 sections and divide them
among the plates. 7. Just prior to serv-
ing, pour the balsamic cream over the
salad and serve with the chopped hazel
nuts.
· FOR 4 PERSONS -
FÜR 4 PERSONEN ·
ZUTATEN:
1 Gurke 50 g Haselnüsse 30 g Basili-
kumblätter 40 g Brunnenkresseblätter
einige Radicchioblätter einige Blätter
vom Eichenblattsalat 6 Feigen (frische
oder getrocknete)
FÜR DAS DRESSING:
1,5 EL Olivenöl 1 EL Balsamicoessig
1/4 TL Zimt Pfeffer und Salz Balsami
-
cocreme
ZUBEREITUNG:
1. Schneiden Sie 1 Gurke zu Streifen
und stellen Sie diese beiseite. 2. Rösten
Sie die Haselnüsse ohne Zugabe von
Öl in einer Pfanne und hacken Sie die
-
se anschließend grob. 3. Bereiten Sie
das Dressing zu: Schlagen Sie in einer
Schüssel das Olivenöl, den Essig, den
Zimt sowie Pfeffer und Salz. 4. Geben
Sie den in grobe Stücke geschnitten
Basilikum, die Brunnenkresse, den Ra
-
dicchio und den Eichenblattsalat in eine
Schüssel und vermischen Sie diese mit
dem Dressing. 5. Ordnen Sie den Salat
auf den Tellern an und geben Sie die
GurkenStreifen darüber. 6. Schneiden
Sie die Feigen in Längsrichtung in 4 oder
6 Teile und verteilen Sie diese auf den
Tellern. 7. Geben Sie vor dem Servieren
die Balsamicocreme und die gehackten
Haselnüsse über den Salat.
COLD
PREPARATION
KALTE
ZUBEREITUNG
23


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