Barbecue Mozarella with tomato, rucola and romaine salad

Ingredients for Barbecue Mozarella with tomato, rucola and romaine salad

Instructions for Barbecue Mozarella with tomato, rucola and romaine salad

To prepare the Barbecue Mozarella with tomato, rucola and romaine salad recipe, please follow these instructions:

Bring 2 liters of water in boil with 2 tablespoons of salt. Blanch the Romain salad leaves approx. 30 seconds until the green color appears. Come straight in cold like ice water. Pick up the leaves and wipe them dry. Take the four most beautiful leaves and cut most of the rough rib in the middle with a triangular cut from the bottom.

Spread Mozarella cheese and ham or bacon in the middle of the four most beautiful Romain salad leaves. Season with salt and pepper. Fold the salad leaves around the filling. Brush with olive oil.

Sprinkle olive oil and tomato diced together, taste with salt and pepper and enjoy some of the vinaigrette on four plates. Cut the tomato into quarters, cut the meat off (throw it into the pan next time you cook a hen again) and cut the tomato meat into small terns. Turn tomato and the rest of the tomato dish in the salad. Benefit from the plates. Plan the fixed cheese. For a safety sake, turn the pepper grinder around a couple of times.

Grill the Mozarella-Romaine packets in the oven or on the kitchen (a bit more violent process that requires the grill to be not roaring hot) until the salad is golden and the packages are soft and give a finger of a finger. Order the dish and server immediately.