Feigen-Rucola-Sandwich
{"uid":537,"url":"\/\/ich-liebe-kaese.de\/rezepte\/feigen-rucola-sandwich\/","id":233,"title":"Feigen-Rucola-Sandwich","servings":4,"ingredientGroups":[{"name":"","ingredients":[{"uid":275,"name":"Feige","namePlural":"Feigen","amount":4,"accumulationIdentifier":"275"},{"uid":59,"name":"Rucola","namePlural":"Rucola","amount":200,"unit":{"uid":1,"singular":"g","plural":""},"accumulationIdentifier":"59_1"},{"uid":109,"name":"Balsamico, weiß","namePlural":"Balsamico, weiß","amount":2,"unit":{"uid":11,"singular":"EL","plural":""},"accumulationIdentifier":"109_11"},{"uid":276,"name":"Feigensenf","namePlural":"Feigensenf","amount":2,"unit":{"uid":12,"singular":"TL","plural":""},"accumulationIdentifier":"276_12"},{"uid":45,"name":"Blütenhonig","namePlural":"Blütenhonig","amount":1,"unit":{"uid":12,"singular":"TL","plural":""},"accumulationIdentifier":"45_12"},{"uid":1458,"name":"Walnussöl","namePlural":"Walnussöl","amount":3,"unit":{"uid":11,"singular":"EL","plural":""},"accumulationIdentifier":"1458_11"},{"uid":495,"name":"Salz","namePlural":"Salz","amount":0,"accumulationIdentifier":"495"},{"uid":416,"name":"Pfeffer","namePlural":"Pfeffer","amount":0,"accumulationIdentifier":"416"},{"uid":1270,"name":"Toastbrot","namePlural":"Toastbrote","amount":8,"unit":{"uid":10,"singular":"Scheibe","plural":"Scheiben"},"accumulationIdentifier":"1270_10"},{"uid":839,"name":"Le Tartare Feine Kräuter","namePlural":"Le Tartare Feine Kräuter","amount":150,"unit":{"uid":1,"singular":"g","plural":""},"accumulationIdentifier":"839_1"}]}],"imageUrl":"\/\/fileadmin\/Recipe\/Recipe_201-300\/Rezept-Feigen-Rucola-Sandwich-Le-Tartare-0233.jpg"}
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Zubereitung
1
Feigen kurz abspülen, trocken tupfen und in Würfel schneiden. Rucola putzen, waschen, trocken schleudern und in mundgerechte Stücke zupfen. Beides in eine Schüssel geben und vermischen.
2
Balsamicoessig mit Feigensenf und Blütenhonig verrühren. Walnussöl zugeben und mit Salz und Pfeffer abschmecken. Das Dressing über die Feigenwürfel und den Rucola geben und alles vermischen.
3
Die Brotscheiben toasten. Mit Le Tartare Feine Kräuter bestreichen. Die Hälfte der Toastscheiben mit der Feigen-Rucolamasse belegen, mit jeweils einer Toastscheibe abdecken, diagonal durchschneiden und sofort servieren.
Pro Person | |
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Brennwert | 1670,0 kJ / 400,0 kcal |
Fett | 25,0 g |
Kohlenhydrate | 36,0 g |
Eiweiß | 8,0 g |