Green salad with peppers and raspberry vinaigrette
easy
30 mins
30 mins
Ingredients
- 2 green peppers
- 1/2 potty fresh
- 7-10 Tbsp Basil
- 1 Shallot
- 2 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Raspberry vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon Pepper
- 4 TABLESPOONS Oil
- 1 Head oak leaf salad
- 7-10 Tbsp (ca. 125 g )
- 125 g Rocket
- 150 g cherry tomatoes
- 7-10 Tbsp Parmesan cheese
Directions
- 1
Clean and wash the peppers and cut them lengthwise into slices. Place on a baking tray and roast in a preheated oven (electric: 250°C/ gas: level 5) for 10-15 minutes. For the vinaigrette, wash the basil, dab dry and chop except for a little bit for garnishing.
- 2
Peel and finely dice the shallot. Mix well vinegar, salt, pepper, basil and shallot. Finally, add the oil. Put the peppers in a bowl and pour the vinaigrette over them. Pull through la
- 3
Meanwhile, clean and wash the oak leaf and rocket and drain well. Pluck the lettuce leaves into bite-sized pieces. Wash, drain and quarter the cherry tomatoes. Cut parmesan cheese into slices with a peeler.
- 4
Lettuce, tomatoes and the peppers and distribute on plates. Garnish with basil and parmesan. Serve with fresh baguette.
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