Leaf salad with crostini

Name: Leaf salad with crostini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Ciabatta bread (250 g); 8 TABLESPOONS Olive oil; 50 g Pine nuts; 300 ml Orange juice; 1 (220 g) Head Lollo Rosso; 1 bundle (40 g) Rocket; 1 collar Basil; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 discs (5 g each) Brassaola ham

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Ciabatta bread (250 g)
8 TABLESPOONS Olive oil
50 g Pine nuts
300 ml Orange juice
1 (220 g) Head Lollo Rosso
1 bundle (40 g) Rocket
1 collar Basil
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 discs (5 g each) Brassaola ham

Directions

1
Cut bread into 16 slices. Fry in 3 tablespoons of olive oil in a frying pan until golden brown. Place on kitchen paper and drain. Put pine nuts in the pan and fry until golden brown.
2
Take out and let it cool down. Let the orange juice simmer in a small pot for about 10 minutes to half of it. In the meantime pluck the lollo rosso into bite-sized pieces. Clean the rocket. Pluck the basil leaves from the stalks.
3
Wash salads and basil and spin dry. Mix orange juice and mustard. Gradually fold in 5 tablespoons of olive oil. Season with salt and pepper. Cover the crostini slices with one slice of bressaola each.
4
Mix salads, basil and orange vinaigrette. Sprinkle with pine nuts. Arrange salad and crostinis on plates.