Ensalada Pimientos y Aliño de Turrón

  • Tuna Ventresca.
  • Lettuce (the variety that you like).
  • ½ red onion.
  • 2 hard-cooked eggs
  • 2 peppers red Nature Choice (roasts in the oven).
  • Pinions.
For the dressing: Soft nougat or turrón de Jijona, Vinegar reduction Pedro Ximénez, Salt, Oil

Christmas coming, and we leave you a recipe of the most curious and focused on these dates; SALAD of VENTRESCA of TUNA with dressing of NOUGAT Pedro Ximenez (thanks to Gustavo Dante for its preparation and for allowing us to publish it).


Step 1: Roast peppers:

• Heat the oven at 200 ° C.
• Wash the peppers under running water and dry them thoroughly.
• Put aluminum foil on the oven tray and placed over the peppers.
• Throw each pepper with a splash of olive oil on top and a little salt.
• The oven at 200 ° C lower temperature to 180 °, puts the tray with the peppers to roast them and wait 50 minutes to tender.
• Remove the tray from the oven and wait for Peppers are cool to remove the skin.
• Have the peppers roasted and ready to use.

combines red, green and yellow peppers Nature Choice SAT to create a more eye-catching dish. strong

Step 2: Preparation of dressing

• Put the nougat pieces with a bit of water in a saucepan and discard it to simmer. We turn off the heat and let cool.
• Mix the nougat with oil, reduction