The dish that we bring you today can be served as a cold starter or as a second course after a slightly lighter first course. Is a roast chopped in dressing, with a very intense but very exquisite flavor, especially for carnivorous palates.
If you like dressing made from parsley, garlic and olive oil, we are convinced that you will love this recipe. And if you also add some spices as you will see below, it will be a dish that you will want to repeat for sure. Take advantage!
Chopped roast in dressing
To serve cold and eat after a lighter and softer first course.
Author Carmen Guillen
Recipe type: Meat
- 1 kg of roast
- 4 cloves of garlic
- Parsley to taste
- Coriander to taste
- Olive oil
- Wine vinegar
- Sal Island
- In a frying pan or grill we put the roasts over a very hot fire. They have to be well done but not scorched either, but a middle ground.
- When they are well done and we consider that they have reached their point, we separate them and cut them into small pieces, as we can see in the photograph that accompanies the article.
- Once chopped, we will put them in a bowl and start to dress them. We can make the dressing separately or directly on the roast. We have chosen the second option: we cut the garlic into pieces, add the coriander and also the chopped parsley, add olive oil, salt and vinegar and stir well.
- We put it in the refrigerator for at least an hour and after this time it will be ready to eat. Bon Appetite!
In addition to parsley and coriander, you can add as many spices as you like: rosemary, thyme, etc. The thing is to make a dish with a great variety of flavors but always predominating in the background the characteristic flavor of the roast.
Nutritional information per serving
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