Salami and omelette salad

Recipe from: 4/8/1993 12:00:00 AM
Ingredients 13
Servings 4
Time 5-10 min

Ingredients

  • 2
    eggs
  • 30
    ml
    water
  • salt and pepper
  • 15
    ml
    butter
  • lettuce such as Cos, broken into leaves
  • 75
    g
    thinly sliced salami
  • a few black olives
  • 60
    ml
    olive oil
  • half red pepper, thinly sliced
  • 30
    ml
    capers
  • 30
    ml
    wine vinegar
  • 2
    ml
    Dijon mustard
  • pinch sugar
 

Method

5 min
 
Lightly beat the eggs and water together. Season to taste with salt and pepper. Melt the butter in a pan and pour in the egg mixture, tilting the pan so that the egg mixture covers the entire surface of the pan. Heat until the omelette is just set. Turn out onto a plate, roll it up and cool. Cut into thin slices and arrange on a serving platter along with the lettuce leaves, salami slices and olives. Pour the olive oil into the pan, heat and stir-fry the red pepper for about 1 minute. Add the remaining ingredients, season to taste with salt and pepper and stir-fry until hot. Pour the hot dressing over the salad ingredients and serve immediately. Serves 4.
 

Read more on: pork  |  shallow-fry
 

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