Bread salad with rotary and aesthetic
Cooking Time1 h 30 m
Ingredients16
DifficultyMedium
Ugn-baked rotary, crispy venere bread scrutins and crumbed geese make this green cabbage salad really nice in both taste and chewing. The pumpkins provide a small knast that breaks off properly. It fits well on the buffet table because it is great to prepare in advance.
Categories
BuffetYields
7Cooking Methods
In the oven
Ingredients
- Step: 11 kg rootseller
- Step: 22 pc red guns
- Step: 34 pc garlic gaps
- Step: 41/2 tsk salt
- Step: 52 krm black pepper
- Step: 650 g refrigerators cold butter
- Step: 74 1/2 slice day-old veneration
- Step: 8150 g green
- Step: 9100 g adelo
- Step: 101 dl roasted pumpkins
- Step: 111 dl balsamic vinegar
- Step: 121 dl olive oil
- Step: 132 tsk dijonsenap
- Step: 144 tsk honey
- Step: 151/2 tsk salt
- Step: 162 krm black pepper
Instructions
- Step: 1Heat the oven to 200°C.
- Step: 2Scale and cut the rotary in about 2 x 2 cm large pieces. Scale and cut the red bulb in divides. Press the garlic gaps but let the shell remain (roast in the oven to the dressing).
- Step: 3Add rotary, onion and garlic on a baking plate paper-clothed plate. Cruise with salt and pepper and pay over half of the butter. Roast in the middle of the oven about 40 minutes.
- Step: 4Stop the veneration brown and crispy in the rest of the butter in a pan. Run in rough pieces. Cut the trunk from the green cabbage and cut the leaves in rough pieces.
- Step: 5Dressing: Display all the ingredients to the dressing in a big bowl. Scale the roasted garlic, mosa with a fork and move down into the dressing.
- Step: 6Turn down the green cabbage and hug the dressing in the leaves. Add rotary and red bulb and mix carefully. Taste with salt and pepper and let stand for about 15 minutes.
- Step: 7Turn down the bread, gemstone into pieces and top with pumpkin cores. Serve directly.
Näring
| Serving Size | 6bufféportioner |
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