SALAD WITH PARMESAN CHEESE AND BUTTERY FILLET
1 head Romaine lettuce
1/2 head iceberg lettuce
300 g Sokołów buttery fillet
75 g of a thick natural yoghurt
10 g anchovies
2 cloves garlic
100 g parmesan cheese
1 spiced baguette
salt, freshly ground pepper
- Put 1 finely chopped garlic clove into a bowl. Add yoghurt. Thoroughly crush the anchovy fillets, and then combine with yoghurt. Season sauce with salt and freshly ground pepper.
- Carefully put eggs in a pot filled with water, boil, cool and peel. Grate the parmesan to create flakes. Cut fillet into thin strips.
- Prepare croutons: fry chopped garlic clove and pieces of baguette on hot oil. Tear iceberg and Romaine lettuce leaves into pieces and mix with the yoghurt sauce and croutons.
- Put salad on plates. Add egg halves and slices of the fillet. Before serving, sprinkle with parmesan flakes.