Balsamic salad
Ingredients (for 4 servings):
For the salad:
- 1 tbsp. l. frying oils
- 8 slices of prosciutto
- 2 zucchini
- spinach packing
- handful of endive leaves
- 2 peaches
- 1/2 tbsp. Vietnamese coriander (or cilantro) leaves
- 2/3 st. walnuts
- 2 tsp white vinegar
- 4 eggs
For refueling:
- 1 tbsp. l. balsamic vinegar
- 1 tbsp. l. peanut butter (or walnut oil)
- 1/2 garlic clove
Preparation:
- Mix the ingredients for the dressing, pepper and salt.
- Fry the prosciutto until crisp and lay on a paper towel to dry.
- Using the mandolin, slice the zucchini lengthwise very thinly and mix with everything except the prosciutto.
- Pour vinegar into a gravy boat with boiling water, break an egg into a small bowl, pour it into boiling water and cook for three minutes.
- Remove the poached eggs with a slotted spoon and dry on a paper towel.
- Put the salad on a plate, on top of it - an egg and prosciutto, pour the sauce.
Salad with tuna
Ingredients (for 4 servings):
For the salad:
- 3 eggs
- 1 bunch broccoli
- 150 g green beans
- 1 1/2 tbsp. soybeans
- 1 pack of lettuce (mix of iceberg, frisse, radiccho)
- 1 red onion (optional)
- 3 cans of tuna
For refueling:
- 2 yolks
- 1/8 tsp wasabi
- 1 tsp grated ginger
- 2 tbsp. l. rice vinegar
- 1/2 tbsp. rice bran
- 1/4 Art. olive oil
Preparation:
- Use a mixer to combine yolks, wasabi, ginger and vinegar. Continuing to beat, pour in the oil in a thin stream and salt.
- Boil the eggs (4 minutes in boiling water). Put broccoli and green beans in boiling water. After a couple of minutes, add the soybeans and cook for another half minute.
- Cut the eggs into quarters.
- Place finely chopped onions, salad and vegetables on a plate. Drizzle with tuna juice. Place eggs and tuna slices on top. Season with sauce.
Photo: Getty Images