Salad with grilled Cheese Recipe
It is very important that Camembert be real. Once I bought one that, when frying, spread over the pan, gave off an unpleasant smell – in general, it was impossible to eat it, I had to throw it away. This time the cheese was honest, from Germany. It turned out not so much an appetizer as a full dinner for two.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. First prepare a “pillow”. Arugula and radish tops cut or finely tear, put on plates. Cherry, if it is small, cut in half, if large – into quarters.
  2. Cut the radish into slices. Put everything on top of the lettuce leaves. A little salt.
  3. Prepare the dressing. Cut the Tashkent tomato into half moons, remove the skin with a sharp knife and remove the seeds.
  4. Cut the pulp as small as possible.
  5. Crush the garlic and chop it very finely with a knife.
  6. Mix tomato paste, garlic, olive oil, balsamic vinegar.
  7. Heat the melted butter in a frying pan.
  8. Fry the cheese on both sides.
  9. At first it turned out to be a little pale.
  10. He turned it over again and fried it until it was browned.
  11. That’s what happened.
  12. Cut the sharp cheese into pieces with a knife.
  13. Arrange the pieces on plates, sprinkle with herbs. Pour over the dressing.
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