A great way to turn a piece of any baked meat into a quick and tasty snack. Serve a dish with baked potatoes and sour cream and onion sauce or with bread smeared with garlic.
Pick your recipe
You will need
- - 1 head of Boston salad;
- - 3 cups of watercress;
- - 2 ripe avocados;
- - 500 g of meat (chicken, pork, rabbit);
- - 25 g tarragon;
- - juice of 1 lemon;
- - 4 tbsp. tablespoons of olive oil;
- - salt and black pepper to taste.
Instruction manual
1
Rinse the leaves of fresh tarragon, dry and chop into small pieces.
2
Wash, dry and chop the Boston salad. Mix with watercress and place on a small serving plate.
3
Cut the avocado in half and remove the seeds. Cut the avocado halves into small slices, 1 cm wide and roll in lemon juice, then shaking off the lemon juice in a small jar. Add olive oil to the same jar, close it tightly with a lid and shake it well.
4
When baking meat, use olive oil. Take the necessary piece of meat and bake in the oven.
5
Chop the baked meat and arrange it together with avocado and tarragon on lettuce leaves. Season with salt and pepper. Pour on top the lemon-olive mixture in jars well.
Useful advice
Instead of Boston, you can use red leafy oak lettuce. Its delicious crispy leaves form a sprawling rosette with reddish-brown edges. The leaves are very fragrant.