 |
 |
|
Tyrolean saladServes 4:2 heads romaine lettuce, 2 eggs, 80 g / 3 oz. Speck Alto Adige PGI, a few arugula leaves, 2 tbsp pitted black olives, 1 bunch radishes, 3 slices white bread, Parmesan cheese shavings, white wine vinegar, extra virgin olive oil, 1 clove garlic, salt and pepper. Place eggs in cold water, bring to boil and cook 10 minutes. Rinse under cold water. In the meantime wash lettuce. Remove crusts from bread and cut into cubes. Fry bread cubes in 4 tbsp olive oil – turning often. Drain on paper towel. Shred lettuce and place in serving dish. Add boiled egg wedges, rolled slices of speck, olives, halved washed radishes, bread croutons and arugula; toss well. Rub inside of small bowl with cut side of halved garlic clove. Combine 4 tbsp olive oil, 2 tbsp vinegar, salt and pepper in the bowl, mix well. Dress salad with this mixture, add a few shavings of Parmesan cheese - if desired - and serve.
|
