Lettuce hearts with anchovies, goat cheese and tomato vinaigrette
For the salad
8 lettuce hearts16 anchovies80 g. goats' cheese50 g. Quely Picada biscuit crumbs24 wholemeal Quely Picos with sesame
For the vinaigrette
1 tomato4 dessert spoon extra virgin olive oil1 dessert spoon balsamic vinegarA few chopped parsley leavesSaltBlack pepper
For the decoration
Parsley leaves
8 lettuce hearts16 anchovies80 g. goats' cheese50 g. Quely Picada biscuit crumbs24 wholemeal Quely Picos with sesame
For the vinaigrette
1 tomato4 dessert spoon extra virgin olive oil1 dessert spoon balsamic vinegarA few chopped parsley leavesSaltBlack pepper
For the decoration
Parsley leaves
For the salad
Cut the lettuce hearts in half and the goats' cheese into small slices.Coat the cheese in the Quely Picada biscuit crumbs and brown in a frying pan. Set aside.
For the vinaigrette
Peel the tomatoes and remove the seeds.Dice the tomatoes into small cubes.Mix together with the oil, vinegar, chopped parsley, salt and pepper. Set aside.
Assembly of the dish
Arrange the lettuce hearts on a plate.On top of each one, place an anchovy, then a piece of cheese and the Quely Picos.Dress everything with the vinaigrette. Decorate with a few parsley leaves.
