Grilled Milk Salad
This is a savory salad with milt.
How to make it
1
Wash the milt lightly, wipe off the water thoroughly with paper, and sprinkle a little salt and pepper.
2
Sprinkle the whole milt with flour and cook it over medium heat in a frying pan with olive oil.
3
Once browned, turn it over, add butter and bake for another 5 minutes.
4
Place the salad in a bowl, add the [dressing] ingredients and mix.
5
Put the small diced fruit tomatoes in another bowl, add all the seasonings from the tomato salad and mix them.
6
Place tomato salad on a plate and place the grilled milt on top. Sprinkle the salad around, then add pink sprout and clams to finish, and pour olive oil (not included in the amount) to finish.
Ingredients for 2 people
-
- Milk
- 100g (50gx2)
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
- cake flour
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- butter
- 7g
-
- Salads Salads of your choice
- 30g
-
[dressing]
- Lemon juice
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tsp
-
Olive Oil
-
- salt
- Small amount
-
- White wine vinegar
- 1/2 tsp
-
- Balsamic Vinegar
- 1/2 tsp
-
- French Dressing
- 1 tsp
-
[Tomato salad]
- Fruit tomato
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- salt
- Small amount
-
- Italian parsley chopped
- 1 tablespoon
-
- For finishing pink sprout
- Appropriate amount
-
- For finishing assatsuki
- Appropriate amount
[PR]
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