Brad’s Sommer -Thunfisch -Salat recipe
Bright, crispy and effortlessly delicious. This is the type of salad that we dream of all season. Inspired by the Gwyneth salad, Brad ensures brading and layers clean protein, living vegetables and strong flavor groups in a way that feels both increased and feels.
Bladdered tomatoes
1. Heat your oven to 250 ° F.
2. Throw tomatoes with olive oil, thyme, garlic, white balsamic vinegar, sea salt and pepper.
3. Spread over a sheet metal shell and roast it slowly and slowly for about 1 hour until they are soft, Jammy and just collapse. Set aside to cool down.
Soft eggs
1. Bring a pot of water into a gentle cooking. Prepare an ice cream pool.
2. Lower the eggs carefully and let it cook for exactly 7 minutes.
3. Transferred immediately to the ice pool to cook. Cooled once, peel and put them aside.
Roasted pepper
1. Bott the peppers over an open flame or under a mixing until they are blackened everywhere.
2. Put in a bowl, cover and steam for 10–15 minutes, cover steam.
3. Peel the skins with a paper towel and cut them into strips.
Lemon dressing
1. Whisk lemon peel and juice, dijon -mustard, shallots, vinegar, parsley and maple syrup (if used).
2. Slowly stream in olive oil as they are emulsified. Taste with salt and pepper.
Originally presented in Goop Kitchen at home: Brad’s Sommer -Thunfisch -Salad
