CHICKEN WITH GREENS:
INGREDIENTS: ( serves 1 )
20 g onion, chopped
10 g pine nuts
5 ml honey
5 ml red vinegar
40 g trevisse, chopped
40 g lollo rosso, chopped
40 g yellow frisee, chopped
15 g carrot, julienned
15 g cucumber, julienned
15 g tomato, chopped
Salt and pepper, to taste
Oil, for cooking
80 g chicken, cleaned, julienned and pan- fried
METHOD:
INGREDIENTS: ( serves 1 )
20 g onion, chopped
10 g pine nuts
5 ml honey
5 ml red vinegar
40 g trevisse, chopped
40 g lollo rosso, chopped
40 g yellow frisee, chopped
15 g carrot, julienned
15 g cucumber, julienned
15 g tomato, chopped
Salt and pepper, to taste
Oil, for cooking
80 g chicken, cleaned, julienned and pan- fried
METHOD:
- In a saucepan heat 1 tsp oil, and saute onion and pine nuts until the onions are golden brown. Add honey and red vinegar, and cook until onion and pine nuts are glazed well.
- Transfer the onion and pine nuts, and reserve the glazing liquid in the pan separately. In a large bowl mix together trevisse, lollo rosso, yellow frisee, glazed onion, pine nuts, carrot, cucumber and tomato.
- Add the chicken, and season with salt and pepper. Arrange in a serving dish, drizzle reserved glazing liquid over and serve immediately.
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