Spring salad with herb filet

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 1 Baby Roman (approx. 100 g)
  • 50 g Spring onions
  • 75 g Radishes
  • 2 TABLESPOONS white balsamic vinegar
  • 1/4 TEASPOON medium hot mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1 TEASPOON + 2 g oil
  • 1 (approx. 125 g) Chicken filet
  • 2 stem(s) Parsley

Directions

  1. 1

    Clean, wash and cut the salad into strips. Clean, wash and cut spring onions into rings. Radishes clean, wash and cut into slices. Mix vinegar, mustard, salt, pepper and sugar.

  2. 2

    Add 1 teaspoon of oil. Mix salad, spring onions and ##radish##, pour vinaigrette over it. Let it steep a little. Wash the meat and dab dry. Brush a small coated pan with oil, heat it up.

  3. 3

    Fry the meat for 5-7 minutes on each side. Meanwhile wash parsley, shake dry and chop finely. Season meat with salt and pepper, turn in ##parsley## and cut open.

  4. 4

    Arrange salad and meat on a plate.

Nutrition Facts

KCAL
230 kcal
CARBS
7 g
FATS
9 g
PROTEINS
31 g