PALM HEART AND PASTRAMI SALAD
Cooking, cooking and a little bit of cooking! Sometimes, I seem to live entirely in my kitchen. It feels like when you finish a meal you have to think about the next one! Add the very cold weather on top of it and you nearly have a great outlook of the state of my mind ! So I tend to prepare easy meals, winter salads or gratins. I came today with a yummy recipe made with delicious pastrami over potatoes and palm hearts. Perfect to beat the sad moods we all have to live with…
Wine pairing : Morgon (Red) from the Beaujolais.
Serves 2
100 g 14,10 oz sliced pastrami
A few gherkins
400 g 14,10 oz potatoes cut in half
3 sliced palm hearts
Shaved parmesan
Rocket salad
Dressing of your choice (suggestions here)
Cook the potatoes in a large volume of boiling water for 15 minutes.
Dispose all the ingredients listed above in the plates.
Pour over your dressing and serve!
Salade de pastrami et coeurs de palmier
Pour 2 personnes
100 g de pastrami coupés en morceaux
Quelques cornichons
400 g de pommes de terre coupées en deux
3 coeurs de palmier coupés en morceaux
Des copeaux de parmesan
De la salade roquette
Vinaigrette de votre choix (suggestions ici)
Cuisez les pommes de terre dans un grand volume d’eau bouillante salée pendant 15 minutes.
Sur les assiettes, disposez joliment tous les ingrédients listés ci-dessus.
Emulsionnez votre vinaigrette et versez-la sur la salade.
C’est prêt!
