Salad paysanne de clémentine

Name: salad paysanne de clémentine
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 30 g pine nuts bag a 65 g; 50 g thin bacon strips a 250 g; 50 g chicken liver; 3 tablespoons olive oil; 1 toe garlic pressed; 1 tablespoon balsamic vinegar white; 1 mespoint dried thyme; 1 bag lamb's lettuce 75 g; 2 tomatoes in parts; 2 Eggs hard boiled and in parts; 8 black olives in slices; 1 avocado in parts

A tasty French recipe. The main course contains the following ingredients: meat, pine nuts (bag a 65 g), thin bacon strips (duobakje a 250 g), chicken liver, olive oil, garlic (pressed), balsamic vinegar (white), dried thyme, lamb's lettuce (75 g), tomatoes (in parts), eggs (hard-boiled and in parts), black olives (in slices) and avocado (in parts).

Ingredients

Directions

Roast the pine nuts in a dry frying pan until golden brown. Sprinkle with a little salt and set aside for a while. Fry the bacon strips brown and crispy. Sprinkle the chicken liver with salt and (freshly ground) pepper and fry in 1 tablespoon of oil with the garlic in about 4 minutes around brown.
Beat a dressing of 2 tablespoons of oil and the balsamic vinegar and season with the thyme and salt and pepper to taste. Divide the lamb's lettuce over 2 plates. Put the tomato on top and pour the dressing over it. Divide the bacon, the deliveries, the eggs, the olives and the avocado over the salad. Sprinkle with the pine nuts. Serve directly with crunchy ciabatta bread.