Light, fresh, hearty salad.
Instead of duck fillet, you can use chicken.
I used canned asparagus, you can use fresh, you must first boil it. You can use boiled green beans instead of asparagus..
From the specified amount of ingredients, 4-6 servings are obtained.
Ingredients
- 250 g duck fillet
- 200 g tomatoes
- 150 g asparagus
- arugula (or any salad to taste)
- 50 ml vegetable oil
- 1 tbsp dried herbs
- 2 tsp mustard
- 2-3 cloves of garlic
- salt
- pepper
Preparation
Mix 20 ml vegetable oil, herbs.
Salt, pepper.
Dip the duck fillet in this mixture.
Wrap in foil.
Place in a baking dish.
Put in the oven.
Bake at 180 degrees for 45-50 minutes.
Cool down.
Disassemble into fibers.
Cut the tomatoes into small pieces.
Mix oil (30 ml) and garlic squeezed through a garlic press.
Add mustard.
Salt, pepper.
Mix.
Mix arugula, duck fillet, tomatoes.
Add dressing.
Mix.
Put the salad on plates.
Lay out the asparagus.
Enjoy your meal!
