Peultjessalade met basilicum en geitenkaas

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  • strict warning: Declaration of views_plugin_row::options_validate() should be compatible with views_plugin::options_validate(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Declaration of views_plugin_row::options_submit() should be compatible with views_plugin::options_submit(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

enkele takjes verse basilicum
4 eetlepels (olijf)olie
1 1/2 eetlepel (dragon)azijn
mespunt Zaanse mosterd
zout, (versgemalen) zwarte peper
1 pak peultjes (300 gr, diepvries, Bonduelle)
75 gr zachte geitenkaas (Bettine Blanc)
1/2 eetlepel roze peperbessen (potje á 23 gr, Royal Mail)

Neem de basilicumblaadjes van de takjes en snijd de blaadjes in grove
reepjes.
Roer in een schaal de olie, azijn, mosterd, zout en peper tot een
dressing.
Roer de basilicum erdoor.
Schep de bevroren peultjes erdoor en laat ze in ± 3 uur ontdooien.
Schep af en toe om.
Snijd intussen de korstjes van de kaas en verkruimel de kaas.
Schep de peultjessalade nogmaals om en strooi er de geitenkaas en de
peperbessen over.
Serveer deze salade bij gegrillde entrecote en risotto.