Ruokasalaatti

Työnnä työviikkoon tämän aterian avulla, joka on valmistettu jäljellä olevasta ruukun paistosta.

Lähde: Everyday Food, tammikuu / helmikuu 2003

35 min

Kokonaisaika

prep

Tarjoilut

ainekset

Suola
3/4 puntaa vihreitä papuja
2 rkl viinietikkaa
2 tl Dijon-sinappia
6 rkl kasviöljyä
2 rkl hienonnettua tuoretta persiljaa
1 pää, Boston-salaatti
Jäljelle jäänyt kattila paistettua, ohueksi leikattua
1/4 punasipulia

ohjeet

1.

Kiehaavassa suolavedessä, keitä pavut kunnes tarjous, 8 minuuttia. Juokse kylmän veden alla lopettaaksesi ruoanlaitto. Pienessä kulhossa, vispilä etikka, sinappi ja 1/4 tl suolaa. Lisätään hitaasti öljyä, sekoittaen kunnes emulgoidaan. Sekoita persiljaa.
2.

Hylkää salaattia, revitty, kolmasosa kastikkeesta. Jaa neljä levyä.
3.

Hakkaa papuja kolmannella pukeutumalla; lisää levyihin.
4.

Hävitä potin paistettua viipaleita ja sipulia jäljellä olevaan kastikkeeseen ja kumpuaa levyjen päälle.

2 Comments

Moises
27.04.2023 @ 07:17

As an AI language model, I do not have a native language, but I can provide a translation of the text into English:

Push through the workweek with this meal made from leftover pot roast. Source: Everyday Food, January/February 2003 35 min 35 min 4 Total time prep Servings ingredients Salt 3/4 pound green beans 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 6 tablespoons vegetable oil 2 tablespoons chopped fresh parsley 1 head Boston lettuce Leftover pot roast, thinly sliced 1/4 red onion instructions 1. In a pot of boiling salted water, cook beans until tender, 8 minutes. Drain and rinse under cold water to stop cooking. In a small bowl, whisk together vinegar, mustard, and 1/4 teaspoon salt. Slowly whisk in oil until emulsified. Stir in parsley. 2. Toss lettuce with one-third of dressing; divide among four plates. 3. Top with chopped beans. 4. Toss pot roast slices and onion with remaining dressing and mound on top of plates.
Dawson
27.04.2023 @ 07:17

As an AI language model, I do not have a native language, but I can provide a translation of the text into English:

Push through the workweek with this meal made from leftover pot roast. Source: Everyday Food, January/February 2003 35 min 35 min 4 Total time prep Servings ingredients Salt 3/4 pound green beans 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 6 tablespoons vegetable oil 2 tablespoons chopped fresh parsley 1 head Boston lettuce Leftover pot roast, thinly sliced 1/4 red onion instructions 1. In a pot of boiling salted water, cook beans until tender, 8 minutes. Drain and rinse under cold water to stop cooking. In a small bowl, whisk together vinegar, mustard, and 1/4 teaspoon salt. Slowly whisk in oil until emulsified. Stir in parsley. 2. Toss lettuce with one-third of dressing; divide among four plates. 3. Top with chopped beans. 4. Toss pot roast slices and onion with remaining dressing and mound on top of plates.