Salad with marinated chicory, croutons and feta throughout




 INGREDIENTS (for 2 people):

======================

* 2 handfuls of arugula or dill
* 300 g pre-cooked and chilled beets
* 5 tablespoons balsamic vinegar
* 1 tablespoon white wine vinegar
* 4 tablespoons olive oil
* 1-2 tablespoons aceto reduction
* 2 slices of protein (or some other) bread
* a piece of butter
* dried Provencal spices (or just basil, for example)
* 150 g feta cheese
* sunflower or pumpkin seeds
* a little hazelnut
* sol
* freshly ground pepper
* additional balsamic vinegar & aceto reduction



PREPARATION
===============
1. Drain the beets and cut them into slices and place in a bowl. In a bowl, mix the marinade of balsamic vinegar, wine vinegar, olive oil, aceto reduction, salt and freshly ground pepper, and add a tablespoon of water. Pour the beetroot over it, mix, cover and leave to marinate for at least 30-60 minutes.
2. Wash the arugula and drain off the excess water, arrange it on plates and lightly season. Cut the protein bread into cubes (I remove the crust of the bread when I make the croutons so that only the middle remains). Melt a piece of butter on a heated pan, throw the bread cubes on it and fry at a moderate / strong temperature, shaking the pan until the bread cubes are golden, taking care not to burn. Add Provencal spices and shake a little more, ie stir. When the croutons are sufficiently golden and "dried", remove them from the heat and remove from the pan to another plate to stop the frying process.
3. Tear the feta cheese by hand. Remove the marinated beetroot and arrange it decoratively on the arugula on a plate, pour over the rest of the marinade, ie dressing. Arrange feta cheese, protein bread croutons over the beets, and sprinkle with sunflower or pumpkin seeds and chopped hazelnuts. Sprinkle a little more olive oil, aceto reduction and freshly ground pepper over everything.

PREPARATION TIME: 30 minutes
 Good apetite! 
Check for more - Salad recipes

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