Tomatoes, beans, olives and other ingredients are abundant along the Eastern Mediterranean coast, and seafood is not lacking in flowers, anchovies, sardines, etc., which are often mixed into salads and become the most refreshing dishes. This Emmenta rice noodle salad has a rich texture but is very simple.
Ingredient:
Italy rice noodles 200g
150g of spinach leaves
1 beef tomato
Red onion 50g
1 tablespoon in Brazil
3 tbsp green olives
3 slices of cheese
4 tbsp olive oil
2 tbsp lemon juice
Seasoning:
1 tbsp red wine vinegar
Ground black pepper to taste
Sea salt to taste
Method:
1. Take a soup pot, add 800 liters of water, 1 tablespoon of salt, a little olive oil, heat and boil, put in the rice-shaped noodles and boil for about 3 minutes, remove and drain the water for later use.
Tips: Don't overcook the rice-shaped noodles, about 6 minutes of cooking, the temperature of itself will continue to cook to 8 minutes, so that the degree of doneness will be chewy.
2. Wash the spinach, drain and cut into sections, slice the beef tomatoes, chop the onion, chop the Brazil, and slice the green olives for later use.
Tips: When choosing spinach, you can pick the one with less obvious texture on the surface of the leaves, and the taste is more tender; If the veins are obviously prominent, they are older, and there will be obvious fiber when eating.
3. Stir together red wine vinegar, olive oil, lemon juice, black pepper, sea salt, onion and Brazil.
4. Add rice-shaped noodles and mix well to taste, then add spinach, green olives, tomatoes, etc., mix well, then serve on a plate, tear the cheese slices into small slices and put them on the table.
※This recipe serves about 3 people.