Antipasta plate
easy
30 mins
30 mins
Ingredients
- 2 Garlic cloves
- 600 g Chicken filet
- 1 TEASPOON dried Italian herbs
- 9 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Tomatoes
- 1 big red onion
- 1 glass (370 ml) roasted red pepper in brine
- 1 Roman salad heart
- 125 g Mozzarella cheese
- 1/2 bunch Basil
- 5 TABLESPOONS dark balsamic vinegar
- 7-10 Tbsp Sugar
- 80 g Italian salami in thin slices
Directions
- 1
Peel and finely chop the garlic. Wash the meat, dab dry and cut into cubes. Mix both with dried herbs, 2 tablespoons of oil, salt and pepper, set aside.
- 2
Wash the tomatoes, grate them dry, clean and cut them into pieces. Peel onion and slice into thin rings. Drain peppers and cut into strips. Clean, wash, spin dry and cut lettuce into strips. Drain mozzarella and tear into strips.
- 3
Heat 1 tablespoon of oil in a frying pan and fry the meat for about 5 minutes, turning several times. In the meantime, wash the basil, shake dry, pluck the leaves and, except for something to garnish, cut into fine strips. Whisk vinegar, salt, pepper and sugar together, fold in 6 tablespoons of oil in a thin stream. Mix in basil strips. Arrange the salad strips on a plate. Arrange tomatoes, onions, peppers, salami and mozzarella on top. Place the meat in the middle. Drizzle the vinaigrette over the meat. Garnish with basil.
Nutrition Facts
530 kcal
4 g
35 g
47 g
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