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QimiQ
Benefits
Acid stable and does not curdle
Dressings made with QimiQ cling better to salads
15
easy
Ingredients for 4 portions
For the dressing
200
g
Red pepper(s),
quartered
125
g
QimiQ Classic,
unchilled
30
ml
Balsamic vinegar
3
g
Garlic,
finely chopped
Salt and pepper
Sugar
Oregano
For the salad
150
g
Courgette(s),
diced
150
g
Eggplant,
diced
150
g
Cherry tomatoes,
halved
150
g
Red onion(s),
diced
50
g
Pine nuts
Olive oil
Salt and pepper
150
g
Ciabatta bread,
diced
Basil
Method
1.
For the dressing, stew the peppers in a hot oven at 180° C (convectional oven) for approx. 8 minutes. Add the soft peppers to the remaining ingredients and blend smooth.
2.
For the salad, fry the vegetables and pine nuts in oil, season to taste and marinate with the dressing.
3.
Fry the diced bread until golden brown. Serve sprinkled over the warm salad with the basil.
