{"id":29425,"date":"2024-12-20T09:42:01","date_gmt":"2024-12-20T08:42:01","guid":{"rendered":"https:\/\/bud.nl\/?post_type=avada_portfolio&p=29425"},"modified":"2024-12-20T10:13:41","modified_gmt":"2024-12-20T09:13:41","slug":"tardivo-insalata","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/tardivo-insalata\/","title":{"rendered":"Tardivo Insalata"},"content":{"rendered":"

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<\/i><\/div>2 persons<\/span><\/span><\/p>\n
<\/i><\/div>30 minutes<\/span><\/span><\/div>\n<\/div>
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1 Treviso Tardivo<\/p>\n

1 pommegranate<\/p>\n

Blue cheese<\/p>\n

Terragon<\/p>\n

Pangrattato<\/b><\/p>\n

1 tbsp olive oil<\/p>\n

20g hazelnuts<\/p>\n

1\/2 old ciabatta roll or other old bread<\/p>\n

Orange zest<\/p>\n

Dressing<\/b><\/p>\n

2 tbsp olive oil<\/p>\n

2 tbsp white wine vinegar<\/p>\n

2 tsp mustard<\/p>\n

15ml orange juice<\/p>\n

Orange zest<\/p>\n

Terragon<\/p>\n

Salt and pepper to taste<\/p>\n<\/div>

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Tardivo Insalata<\/h1><\/div>
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Dressing:<\/strong>
\nStart by making the dressing. Finely chop the tarragon and grate some orange zest. Combine with the olive oil, white wine vinegar, and orange juice in a bowl to make the dressing. Season with salt and pepper. Set aside.<\/p>\n

Pangrattato:<\/strong>
\nPlace a handful of hazelnuts in a food processor. Grind the ciabatta into fine breadcrumbs in a food processor. Heat a splash of olive oil in a frying pan and cook the breadcrumbs for a few minutes over medium heat until golden brown and crispy. Remove the pan from the heat and let the breadcrumbs cool. Stir in the orange zest and set aside.<\/p>\n

Salad:<\/strong>
\nTrim the bottom of the Treviso Tardivo and remove the outer leaves. Rinse the leaves thoroughly under cold water and let them drain in a sieve. Arrange the leaves in a nice salad bowl. Halve the pomegranate and remove the seeds, setting them aside. Cut the blue cheese into pieces and distribute it, along with the pomegranate seeds, over the salad. Drizzle with the dressing. Finish the salad with the pangrattato and some finely chopped tarragon as a garnish. Serve immediately to preserve the crispy texture of the pangrattato.<\/p>\n

A refined dish with a perfect balance of flavors and textures, ideal for adding a festive touch to any occasion!<\/p>\n<\/div>

\"Treviso<\/span><\/div>
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\u2014<\/strong> VEGETABLES<\/span><\/h4>\n<\/div>

Treviso Tardivo I.G.P.<\/span><\/h3>\n

Treviso Tardivo is characterized by a rosette of long, narrow leaves with a broad white central vein and a narrow leaf blade at the top.<\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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\u2014<\/strong> HERBS<\/span><\/h4>\n<\/div>

Terragon<\/span><\/h3>\n

Tarragon is one of the most popular herbs worldwide. It has elongated leaves that taste like anise. It is an indispensable ingredient in the French cuisine.<\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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\u2014<\/strong> FRUIT <\/span><\/h4>\n<\/div>

Pommegranate<\/span><\/h3>\n

The pomegranate looks like a large, pinkish-red apple with a leathery skin. When you break or cut the pomegranate, you will see the countless red seeds. These seeds taste sweet and slightly sour and have a wonderful crunchy bite.<\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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More recipes<\/h3>\n<\/div>
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