Chopped roast in dressing
 
Preparation time
Cooking time
Total time
 
To serve cold and eat after a lighter and softer first course.
Author
Recipe type: Meat
Kitchen: Spanish
Rations: 4-5
Ingredients
  • 1 kg of roast
  • 4 cloves of garlic
  • Parsley to taste
  • Coriander to taste
  • Olive oil
  • Wine vinegar
  • Sal Island
Preparation
  1. 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.
  2. 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.
  3. 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.
  4. We put it in the refrigerator for at least an hour and after this time it will be ready to eat. Bon Appetite!
Notes
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
Calories: 350
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/asadura-troceada-alino/