Тъй като горчицата Зелените са на прага на дъвчене, това е добра идея да оставите салатата да стои за няколко минути, след като сте хвърлили всичко заедно. Това ще даде на листата шанс да се смекчи.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
Since the mustard greens are on the verge of being chewy, its a good idea to let the salad sit for a few minutes after youve thrown everything together. This will give the leaves a chance to soften. Source: Martha Stewart Living, October 2011. 35 min 10 min 4 Total time Prep Doses Ingredients 1/4 cup plus 3 tablespoons extra-virgin olive oil 3 oil-packed anchovy fillets, chopped 2 garlic cloves, chopped 4 slices (1/4-inch-thick) rustic bread, each cut into 3 or 4 strips 6 cups mustard greens, stems removed, torn into 2-inch pieces 3 tablespoons fresh lemon juice Coarse salt and freshly ground pepper Instructions 1. Preheat the oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cook the anchovies and garlic until the anchovies break down and the garlic is pale golden, 12 to 15 minutes. Pour the mixture into a large bowl. 2. Meanwhile, toast the bread on a baking sheet until golden brown, 8 to 10 minutes. Add to the anchovy oil bowl and toss to coat. 3. Add the mustard greens, lemon juice, and remaining tablespoon of oil to the bowl and toss to coat. Season with salt and black pepper. Let sit for 5 minutes before serving.
Rodrigo
27.04.2023 @ 17:05
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
Since the mustard greens are on the verge of being chewy, its a good idea to let the salad sit for a few minutes after youve thrown everything together. This will give the leaves a chance to soften. Source: Martha Stewart Living, October 2011. 35 min 10 min 4 Total time Prep Doses Ingredients 1/4 cup plus 3 tablespoons extra-virgin olive oil 3 oil-packed anchovy fillets, chopped 2 garlic cloves, chopped 4 slices (1/4-inch-thick) rustic bread, each cut into 3 or 4 strips 6 cups mustard greens, stems removed, torn into 2-inch pieces 3 tablespoons fresh lemon juice Coarse salt and freshly ground pepper Instructions 1. Preheat the oven to 400 degrees. Heat 1/4 cup plus 2 tablespoons oil in a small saucepan over low heat. Cook the anchovies and garlic until the anchovies break down and the garlic is pale golden, 12 to 15 minutes. Pour the mixture into a large bowl. 2. Meanwhile, toast the bread on a baking sheet until golden brown, 8 to 10 minutes. Add to the anchovy oil bowl and toss to coat. 3. Add the mustard greens, lemon juice, and remaining tablespoon of oil to the bowl and toss to coat. Season with salt and black pepper. Let sit for 5 minutes before serving.