Seasonal Salad in Crispy Edible Baskets

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MASTERY Level
30 min
698 Views
 
MASTERY Level
0 People
30 min
INGREDIENTS for 0 people
  • 7 oz green salad , mixed
  • 7 oz green beans , boiled
  • 1 fennel
  • 1 cucumber
  • pane di Altamura (rustic, country-style bread)
  • vinegar
  • soy sauce
  • Extra Virgin Olive Oil
  • salt and pepper
Preparation

Peel the cucumbers and remove the seeds. Dice and place in a pasta strainer. Salt lightly and let rest to remove excess moisture. In the meantime, cut about a dozen thin slices from a loaf of bread. Place a slice in the bottom of each dome-shaped bowl. Drizzle with oil and place in a hot oven. By toasting the bread, it will take the form of the molds, becoming crispy baskets. Make at least 6. Then, tear apart the salad and place it in bowl together with the sliced green beans, diced fennel and cucumber, rinsed and dried.

Side dishes
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