Radish Cucumber Butter

Radish Cucumber Butter

von | Juni 24, 2024 | APPETIZER, BUTTERY, CUCUMBER, DIPS & SPREADS, EASTER, FRENCH, RADISH, REFRESHING, SNACKS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Radish Cucumber Butter

Radish Cucumber Butter

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June 24, 2024 by Kimberly

Whip up magic in your kitchen with this fresh, zesty butter blend! Perfect for giving a crunchy, creamy twist to any snack or sandwich.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

10 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Radish cucumber butter combines the crisp freshness of radishes and cucumbers with creamy butter to create a spread that’s both light and invigorating. It’s a delightful way to add a burst of spring flavor to any dish.

This versatile butter is perfect slathered on warm bread, used as a savory topping for steamed vegetables, or as a refreshing twist in sandwiches. Its light, creamy texture and vibrant flavor profile make it an excellent complement to both casual and sophisticated culinary creations.

Keep the butter refrigerated in an airtight container. It maintains its best quality for up to 3 days, ensuring you can enjoy its fresh taste over several days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Radish Cucumber Butter
Radish Cucumber Butter

LET’S MAKE A PIECE OF HAPPINESS

Print
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Radish Cucumber Butter

Radish Cucumber Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 10 minutes
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • deep plate
  • paper towels
  • grater

 

Ingredients

Units Scale
  • 4 radishes
  • 1/4 cucumber
  • 125 grams butter
  • chives
  • salt to taste

Instructions

  1. Thoroughly wash the radishes, cucumber, and chives. Set up a deep plate and finely grate the radishes into it. Squeeze out the excess moisture from the grated radishes using paper towels. Repeat the process with the cucumber.
  2. Finely slice the chives and set them aside.
  3. Dry the plate, then add the softened butter to it. Incorporate the grated radishes and cucumber, mixing well. Season with salt and sprinkle the sliced chives on top.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 10 min

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Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

von | Juni 20, 2024 | CARROTS, CREAMY, CUCUMBER, DIPS & SPREADS, FETA, PEAS, RADISH, REFRESHING, SUMMER, TOMATO, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN

Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

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June 20, 2024 by Kimberly

Dive into this vibrant dish of whipped feta topped with colorful rainbow veggies. It’s fresh, it’s flavorful, and it’s sure to brighten your day!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Who says healthy can’t be fun and delicious? This whipped feta with marinated rainbow veggies is a testament to just that. Bursting with colors and flavors, it’s the perfect pick-me-up any day!

Serve this whipped feta as a delightful dip or spread over toasted bread. Pair it with the veggies for a mouth-watering appetizer or a light, satisfying lunch. It’s a versatile dish that plays well at your brunch table or as a snack during a busy workday.

Keep the whipped feta and marinated veggies in separate airtight containers in the fridge. They’ll stay fresh and tasty for up to five days, making them perfect for meal prep.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Whipped Feta & Rainbow Veggies
Whipped Feta & Rainbow Veggies

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-75f9bf84 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-75f9bf84 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Whipped Feta & Rainbow Veggies

Whipped Feta & Rainbow Veggies

  • Author: Kimberly
  • Total Time: 15 minutes
  • Yield: 4
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized bowl
  • food processor
  • measuring spoons
  • medium-sized plate

 

Ingredients

Units Scale
WHIPPED FETA
  • 200 grams feta cheese
  • 3 tbsp extra-virgin olive oil
RAINBOW VEGGIES
  • 1/4 cucumber
  • 4-6 cocktail tomatoes
  • 2 tbsp peas
  • 2-3 radishes
  • 1/2 carrot
  • 1 tbsp fresh dill
  • 1 tbsp fresh chives
  • 1 tbsp extra-virgin olive oil

Instructions

  • Thoroughly wash the cucumber, carrot, tomatoes, radishes, dill, and chives. Peel the cucumber and carrot and cut them into fine strips, halve the cherry tomatoes, slice the radishes thinly, finely chop the dill, and cut the chives into little rolls. Put everything into a medium-sized bowl and mix with 1 tablespoon of olive oil. If the feta cheese is very salty, I would not add any more salt to the vegetables.
  • Place the feta cheese in the food processor and turn it on. Gradually add 3 tablespoons of olive oil until the cheese is creamily blended.
  • Spread the feta on a flat plate and smooth it out. Distribute the vegetables over the cheese and serve. If you store the plate in the fridge, the cheese might harden a bit. I would recommend bringing it to room temperature before serving.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 15 min

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MORE PIECES OF HAPPINESS

Radish Cucumber ButterRadish Cucumber Butter Apple Leek Dip with Veggies & BreadApple Leek Dip with Veggies & Bread Green Veggies on Whipped Ricotta with Fried Capers & ShallotsGreen Veggies on Whipped Ricotta with Fried Capers & Shallots Guacamole with Tomatoes & Red OnionGuacamole with Tomatoes & Red Onion

Cilantro Oil

Cilantro Oil

von | Juni 4, 2024 | 60 TO 120 MINUTES, CILANTRO, MICHELIN, OILS, REFRESHING, TANGY & ZESTY, VEGAN

Cilantro Oil

Cilantro Oil

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June 4, 2024 by Kimberly

Get ready to transform your dishes with cilantro oil! This vibrant, zesty oil packs a punch, adding a burst of fresh flavor to any meal.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Cilantro oil is a game-changer in the kitchen! This easy-to-make, vibrant oil infuses any dish with a fresh, zesty kick. Perfect for drizzling over salads, soups, or grilled veggies, it’s a must-have for any home cook. Plus, it’s a fantastic way to use up leftover cilantro, reducing waste while adding a flavor explosion to your meals.

Serve cilantro oil as a finishing touch to elevate your dishes. Drizzle it over roasted vegetables, mix it into salad dressings, or use it as a marinade for your favorite proteins. It’s also amazing on top of soups or stirred into grains like rice and quinoa. The possibilities are endless, making it a versatile addition to your kitchen.

Store your cilantro oil in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays and use as needed. This way, you’ll always have a burst of fresh, zesty flavor ready to enhance your meals.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Cilantro Oil
Cilantro Oil
Cilantro Oil
Cilantro Oil

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-7d550947 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-7d550947 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cilantro Oil

Cilantro Oil

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 250 ml / 1 cup
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 30 grams cilantro
  • 250 milliliters unrefined / cold-pressed rapeseed oil

Instructions

  1. Separate the leaves from the stems and put the leaves into the blender. Pour in the oil. Blend on the highest setting until it becomes bright green and no pieces of cilantro are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer for the next 10 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the dark green oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Meanwhile, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is no longer boiling and is almost cold, remove the pot from the water and pour the oil into the fine sieve to catch the coarse particles.
  5. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  6. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 60 min
  • Cook Time: 15 min

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Lime Coconut OilLime Coconut Oil Chive OilChive Oil Basil OilBasil Oil Red Bell Pepper OilRed Bell Pepper Oil

Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

von | Mai 24, 2024 | DILL, FETA, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGETARIAN, ZUCCHINI

Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

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May 27, 2024 by Kimberly

Discover the perfect summer side dish with roasted zucchini, garlic, honey, feta, and dill. It’s tender, crispy, and irresistibly flavorful. Your taste buds will thank you!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Roasted Honey Garlic Zucchini with Feta & Dill is a summer favorite that’s sure to impress. This dish combines tender zucchini, sweet honey, and savory garlic, all topped with tangy feta and fresh dill. It’s easy to prepare and packed with flavor, making it a go-to for any meal.

Serve this Roasted Honey Garlic Zucchini as a delightful side dish at your next BBQ or family dinner. It pairs wonderfully with grilled meats or can be enjoyed on its own as a light, healthy meal. The combination of sweet, savory, and tangy flavors will leave everyone wanting more.

To store, place any leftover zucchini in an airtight container and refrigerate. It will stay fresh for up to 2 days. Reheat in the oven to maintain its crispy texture, or enjoy it cold for a quick and tasty snack.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Roasted Honey Garlic Zucchini with Feta & Dill
Roasted Honey Garlic Zucchini with Feta & Dill

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-3407cba4 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-3407cba4 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Honey Garlic Zucchini with Feta & Dill

Roasted Honey Garlic Zucchini with Feta & Dill

5 from 1 review

  • Author: Kimberly
  • Total Time: 13 minutes
  • Yield: 2
Print Recipe

Description

GOOD TO HAVE ON HAND

  • large pan
  • sharp knife
  • cutting board
  • garlic press

 

Ingredients

Units Scale
ZUCCHINIS
  • 2 zucchinis
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1/4 tsp to 1/2 tsp chili flakes (depending on your preferences)
TOPPINGS
  • 2 tsp honey
  • 100 grams feta cheese
  • 2 tbsp fresh dill
  • salt & pepper to taste

Instructions

PREPARATIONS

  • Peel the garlic cloves and finely chop them or use a garlic press.
  • Roughly chop the dill set aside.

INSTRUCTIONS

  1. Wash the zucchini and trim the ends. Then, halve the zucchini lengthwise and cut them into large chunks.
  2. Heat some olive oil in a pan over medium heat. Place the zucchini pieces cut side down in the pan and sauté for a few minutes until they are crispy and golden brown. Once they’re ready, add the garlic and chili flakes. Stir everything together and let it roast for 1-2 minutes.
  3. Transfer the zucchini to a bowl and drizzle with honey, then season with salt, pepper, dill, and sprinkle feta cheese on top. Serve immediately and enjoy this piece of happiness 🙂

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 3 min
  • Cook Time: 10 min
  • Category: VEGETABLES

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Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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MORE PIECES OF HAPPINESS

Whipped Feta & Rainbow VeggiesWhipped Feta & Rainbow Veggies Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the CobMango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob Gnocchi Romaine Salad with Oven-Roasted Tomatoes & ParmesanGnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan Green Herb Salad with Peas & Pickled OnionsGreen Herb Salad with Peas & Pickled Onions

Carrot Oil

Carrot Oil

von | Mai 21, 2024 | 60 TO 120 MINUTES, CARROTS, MICHELIN, NUTTY, OILS, REFRESHING, VEGAN

Carrot Oil

Carrot Oil

JUMP TO RECIPE
JUMP TO VIDEO

May 21, 2024 by Kimberly

You’ve got to try this Carrot Oil! Made with rapeseed oil and fresh carrots, it adds an amazing burst of flavor to salads and cheese.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 35 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Take your culinary creations to the next level with homemade Carrot Oil! This easy recipe blends the sweet earthiness of carrots with the light, nutty flavor of rapeseed oil. Perfect for drizzling over salads or adding a gourmet touch to your favorite cheeses, this carrot oil is a must-try for any foodie.

Drizzle this vibrant carrot oil over fresh salads for an extra burst of flavor. It’s also fantastic for adding a gourmet touch to cheese platters. Just a few drops can transform simple dishes into something truly special. Experiment by using it as a finishing oil on roasted vegetables or as a dip for artisan bread.

Store your carrot oil in a dark, airtight bottle to maintain its freshness. Keep it in a cool, dry place away from direct sunlight. Properly stored, your carrot oil will stay delicious and vibrant for up to a few weeks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Carrot Oil
Carrot Oil
Carrot Oil
Carrot Oil

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-302c8df2 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-302c8df2 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot Oil

Carrot Oil

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup
  • Diet: Vegan
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • sealable container (oil bottle)
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 150 grams carrot
  • 250 milliliters unrefined/cold-pressed rapeseed oil

Instructions

  1. Peel the carrots, roughly chop them and put them into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the carrots left.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°-106°C (219°-222°F), and maintain this temperature for the next 40 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 40 min
  • Category: OILS
  • Method: COOKING
  • Cuisine: INTERNATIONAL

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Chive OilChive Oil Basil OilBasil Oil Cilantro OilCilantro Oil Lime Coconut OilLime Coconut Oil

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

von | Mai 15, 2024 | ITALIAN, PASTA, REFRESHING, SALADS, SPRING, SUMMER, TANGY & ZESTY, TOMATO, UP TO 30 MINUTES, VEGETARIAN

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

JUMP TO RECIPE
JUMP TO VIDEO

May 15, 2024 by Kimberly

Savor the charm of this gnocchi romaine salad combined with roasted tomatoes and parmesan in a creamy garlic-yogurt dressing – perfect for a refreshing, hearty meal!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 bowls

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Elevate your dining experience with this gnocchi romaine salad, featuring oven-roasted tomatoes and a sprinkle of parmesan, all tossed in a zesty garlic-vinegar yogurt dressing. A delightful twist on classic ingredients!

This salad shines whether served chilled or with tomatoes fresh out of the oven and gnocchi straight from the pan, making it a delightful choice for warm days. Pair it with red wine or a chilled rosé to complement the tangy yogurt dressing, along with a bit of baguette. Perfect for picnics or light lunches.

Keep the salad fresh by storing its components separately in sealed containers in the refrigerator. It’s best enjoyed within two days to ensure the flavors stay vibrant and the gnocchi retains its texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan
Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

LET’S MAKE A PIECE OF HAPPINESS

Print
.tasty-recipe-responsive-iframe-container-6406821e { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-6406821e iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

Gnocchi Romaine Salad with Oven-Roasted Tomatoes & Parmesan

  • Author: Kimberly
  • Total Time: 25 minutes
  • Yield: 2
  • Diet: Vegetarian
Print Recipe

Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • medium-sized frying pan
  • two salad bowls
  • small bowl

 

Ingredients

Units Scale
DRESSING & SALAD
  • 2 romaine lettuces
  • 1 garlic clove
  • 20 grams parmesan
  • 8 grams Worcestershire sauce
  • 1 tsp dijon mustard
  • 100 grams yogurt
  • 12 grams red wine vinegar
ROASTED TOMATOES
  • 250 grams cocktail tomatoes
  • 1 tbsp olive oil
  • 1 garlic clove
GNOCCHI
  • 400 grams soft gnocchi
  • 2 tbsp olive oil
TOPPINGS
  • chives
  • parmesan
  • black pepper

Instructions

PREPARATIONS

  • Wash tomatoes, lettuce, and chives.
  • Chop the chives into fine rolls and cut the lettuce into bite-sized pieces.
  • Peel the garlic cloves and finely chop or press them.
  • Grate the Parmesan finely.
  • Line a baking tray with parchment paper.
  • Preheat the oven to 200°C/392°F.

INSTRUCTIONS

  1. Place the tomatoes on the baking tray. Mix with 1 tablespoon of olive oil and a pressed garlic clove, and roast in the oven for about 15 minutes.
  2. Heat 2 tablespoons of olive oil in a medium frying pan and sauté the gnocchi until crispy.
  3. Meanwhile, divide the Romaine lettuce between two bowls. In a small bowl, thoroughly mix all the ingredients for the dressing. Evenly distribute the dressing over the lettuce in the two bowls, toss well to coat the lettuce with the dressing.
  4. Remove the tomatoes from the oven and distribute them and the gnocchi among the bowls. Toss briefly. Top everything with chives and Parmesan and serve immediately.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 10
  • Cook Time: 15
  • Category: SALAD
  • Cuisine: ITALIAN

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CRAVING MORE?

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MORE PIECES OF HAPPINESS

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the CobMango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob Pico de GalloPico de Gallo Green Herb Salad with Peas & Pickled OnionsGreen Herb Salad with Peas & Pickled Onions Mediterranean Pasta SaladMediterranean Pasta Salad