Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Avocado and caprese salad
When Caprese is rethought, the result is a refreshing summer salad for hot days - and it only takes ten minutes.
| Ingredients | ||
|---|---|---|
| 1 | ripe avocado | |
| 300 | g | Tomatoes (preferably yellow and red) |
| 125 | g | Mozzarella (ideally already in ball form) |
| ½ | bunch | Basil |
For the dressing
| Ingredients | ||
|---|---|---|
| 2-3 | tablespoon(s) | Olive oil |
| 1 | tablespoon(s) | Balsamic vinegar |
| 1 | teaspoon(s) | Honey |
| some | Salt | |
| some | Pepper | |
| a little | Garlic | |
- Pit and dice the avocado and cut the tomatoes into small pieces. Drain the mozzarella. Pluck the basil leaves.
- Then make a dressing from olive oil, balsamic vinegar, honey, salt and pepper and optionally garlic.
- Place all the ingredients in a bowl and mix with the dressing.
