Sunday, June 26, 2011



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

  • 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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