Summer Salads

Tuscan bread salad (Panzanella) Cut white bread about 1 ½ cm cubes. Remove the skin from the garlic and chop finely. Cut tomatoes into quarters, remove stalks, remove seeds and cut into ½ cm cubes. Halve peppers, remove core, dice flesh. Cut spring onions into rings.

Stir through all ingredients for salad dressing. Mix all prepared vegetables for the leaf salad in a baking bowl. Heat olive oil in a frying pan, toast bread cubes in it until golden brown.

Rinse and clean frisée. Arrange anchovy fillets and watered capers decoratively on frisée, mix in toasted bread cubes.

Orange salad Peel oranges and cut into slices (about ½ cm thick). Cut onions into rings. Arrange oranges on plates with onion rings, sprinkle with coarsely ground pepper.

Mix all ingredients for the salad dressing, marinate the lettuce with it. Garnish with lemon balm.

Arrange and garnish both leaf salads.

White wine

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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