Gourmet-Wildkräutersalat
40 Min.
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Rezept DruckenZubereitung
1
Pinienkerne in einer beschichteten Pfanne anrösten und abkühlen lassen. Toastbrot fein würfeln, währenddessen die Butter in einer Pfanne erhitzen. Toastbrotwürfel in die Pfanne geben und goldbraun anrösten. Essig in eine Schüssel geben und unter ständigem Rühren das Olivenöl hinzugeben. Senf, die fein gehackte Schalotte, die Knoblauchzehe und die Kräuter hinzugeben, evtl. mit etwas Salz abschmecken und verrühren.
2
Salat zerkleinern, waschen und mit dem Dressing verrühren, anrichten. Darauf Fol Epi Hauchfein und Rohschinken in Rosen verteilen, Pinienkerne und Croûtons darüber streuen und servieren.
