Recipes with Field salad

Red leafy salad with green asparagus and panchetta

Cut the ends of the green asparagus and blanch them gently in water with a little salt and butter in. They still have to bite in. Rinse the red leaves and cut them into rough strips. Oil, vinegar, salt and pepper are mixed in a bowl and whipped until the

Smoked tuna carpaccio with plum vinagrette

Tunnel cut into thin slices and put to the bottom of a large plate. One flower is cut into small fine terns. The other is served with white balsamic, olive oil, salt and pepper-sieved and mixed with the fine tern. Felt the salad rinse and swirl, then mix wi