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Рецепт Roasted Beet Salad Watercress, Lentils And Sopressata
by Global Cookbook

Roasted Beet Salad Watercress, Lentils And Sopressata
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  Порций: 4

Ингредиенты

  • 1 1/2 c. roasted beets, see * note
  • 1 c. cooked lentils
  • 1 bn watercress, washed, spun dry
  • 4 Tbsp. extra-virgin extra virgin olive oil
  • 3 Tbsp. balsamic vinegar
  •     salt, to taste
  •     freshly-grnd black pepper, to taste
  • 4 sm Italian country bread slices, toasted and cooled
  • 8 ounce sopressata sausage, thinly sliced
  • 6 ounce taleggio cheese
  •     (or possibly other soft pungent cheese such as goat, etc.) brie

Инструкции

  1. In a large mixing bowl, toss Roasted Beets, lentils, and watercress with extra virgin olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pcs of toast, and place in center on top of each salad and serve immediately.