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Spicy salad with olives
A tasty recipe. The main course contains the following ingredients: extra virgin olive oil (bottle 500 g, Carbonell), potatoes (800 g), mushrooms ((250 g), halved), watercress ((a 75 g), hard stalks removed), shallots (finely chopped) ), red pepper (in strips), black olives without piping ((400 g), drained), roquefort ((cheese 125 g) and diced).
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Ingredients
- 7 el extra virgin olive oil bottle 500 g, Carbonell
- 1 duopack baby potatoes 800 g
- 1 tray mushrooms (250 g), halved
- 2 bags watercress (a 75 g), hard stalks removed
- 2 shallots finely shredded
- 1 Red pepper in strips
- 1 look black olives without pit (400 g), drained
- 1 piece Roquefort (cheese 125 g), in cubes
Kitchen Stuff
Directions
-
Heat 2 tbsp oil in a frying pan and fry the potatoes in 11 min. Until golden brown and done. Heat 2 tbsp oil in a frying pan and fry the mushrooms in 4 min. Until al dente.
-
Divide the watercress, shallots, mushrooms, peppers, olives and roquefort into 4 plates.
-
Sprinkle the salad with the rest of the oil and sprinkle with pepper. Serve the potatoes.
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Nutrition
515Calories
Sodium2% DV40mg
Fat52% DV34g
Protein26% DV13g
Carbs13% DV39g
Fiber4% DV1g
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