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RANDEN SALAT

Citrus marinated Beets & Florida Orange Salad served with a Treviso Salad ( Arugula, julienne of Belgian endive  radicchios, onion sprout

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Citrus marinated Beets and Florida Orange Salad

This is the raspberry dressing to toss the Treviso salad on top
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 2 people
Calories 1276kcal
Author Ulrich Koepf

Ingredients

  • 175 g tagliatelle
  • 200 g bacon tiny strips

Fresh Pesto

  • 1 clove garlic
  • 12.5 g pine kernels
  • 50 g basil leaves
  • 6.25 cl olive oil extra virgin
  • 27.5 g Parmesan cheese freshly grated

Instructions

Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  • Present the dish with some fresh basil leaves on top.

Notes

Use this section for whatever you like.

 

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