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Root Vegetable Omelet with Brie and Kale Salad

Written By Unknown on dimanche 3 mars 2019 | mars 03, 2019

Root Vegetable Omelet with Brie and Kale

Salad

Root Vegetable Omelet with Brie and Kale Salad and Tomato Salad with Mozzarella Toast
Root Vegetable Omelet with Brie and Kale Salad and Tomato Salad with Mozzarella Toast

 

Kale, dried fruit, and nuts are delightful ingredients in a winter salad. A
delicious omelet with root vegetables and Brie are flavors that go well
together, and make this a filling and unique salad plate.

4 portions

Omelet
approx. ¾ lb (400 g) root vegetables such as carrots, celeriac, and parsnips
1 red pepper
1 red onion
canola oil
8 eggs
sea salt flakes
freshly ground pepper
½ cup (100 ml) chopped parsley
approx. 7 oz (200 g) Brie cheese
Kale Salad
1 endive
2 fresh figs
1 oz (25 g) walnuts
½ red onion
approx. 2 cups (500 ml) kale or spinach, rinsed and chopped
½ cup (100 ml) fresh dates, in pieces
3 tbsp hazelnut or olive oil
2 tbsp aged balsamic vinegar or crema di balsamico
sea salt flakes
freshly ground pepper
1. The omelet: Preheat the oven to 425˚F (225˚C). Peel the root vegetables
and cut them into 1-inch cubes. Cut the pepper into uniform pieces, peel
and chop the onion.
2. Fry the vegetables in oil until tender. Let cool.
3. Whisk the eggs and add salt and pepper to taste. Fold in the vegetables
and parsley.
4. Pour a little oil in a large frying pan that can withstand the heat of the
oven. Pour in the omelet mixture. Let the omelet solidify on low heat
without disturbing it.
5. Lay down slices of cheese when the omelet begins to solidify. Place the
omelet in the middle of the oven for about 8 minutes. Cut the omelet into
pieces and serve with the salad.
6. The salad: Divide the endive leaves. Cut the figs into wedges. Break the
nuts into smaller pieces. Peel and finely slice the onion.
7. Arrange the kale or spinach and endive on a large serving dish.
Distribute the rest of the ingredients over top. Drizzle with oil and vinegar
and add salt and pepper to taste.

Tomato Salad with Mozzarella Toast

Root Vegetable Omelet with Brie and Kale Salad and Tomato Salad with Mozzarella Toast
Root Vegetable Omelet with Brie and Kale Salad and Tomato Salad with Mozzarella Toast

Remember that the secret behind a good salad isn’t just the salad itself but
the quality of the ingredients. Use only sun-ripened tomatoes, the best olive
oil, and high quality olives.
In this classic caprese tomato salad, the foundation of tomatoes and
mozzarella is irresistible.
Here I have made my own heartier variant and I serve the tomato salad
together with a delicious mozzarella toast.

4 portions

Salad
4 large ripe tomatoes
1 red onion
sea salt flakes
freshly ground pepper
¼ cup (50 ml) olive oil
½ cup (100 ml) black olives
two handfuls of arugula
Toast
2 mozzarella balls
approx. 2 oz (50 g) thinly sliced salami
8 anchovy fillets
a few basil leaves
8 slices of sandwich bread (of the larger variety)
freshly ground pepper
1. The salad: Slice the tomatoes and onion and arrange on a serving dish.
Add salt and pepper to taste. Drizzle with olive oil. Top with the olives and
arugula.
2. The toast: Slice the mozzarella. Distribute mozzarella, salami, anchovies,
and basil across four slices of bread. Add pepper to taste. Cover with the
remaining bread.
3. Grill in a Panini press until the bread has browned and the cheese has
melted. Cut the toast diagonally and serve hot with the salad.
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