{"accessibility":"METERED","authors":[{"description":{},"name":"","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

1 litre (4 tasses) de laitue frisée
125 ml (1/2 tasse) de nouilles frites
60 ml (1/4 de tasse) de mandarines dans le sirop
1 bavette de bœuf marinée au choix de 300 g (2/3 de lb) cuite et tranchée, à température ambiante
1/2 poivron rouge coupé en lanières

Pour la vinaigrette à la thaïe express :

80 ml (1/3 de tasse) de vinaigre de riz assaisonné
30 ml (2 c. à soupe) d’huile d’olive
10 ml (2 c. à thé) de miel
5 ml (1 c. à thé) de sirop des mandarines
5 ml (1 c. à thé) de sambal oelek

PRÉPARATION

Dans un bol, mélanger les ingrédients de la vinaigrette.
Dans un saladier, mélanger la laitue avec les nouilles, les mandarines, le bœuf et les poivrons.
Répartir la salade dans deux gros bols, puis arroser de vinaigrette.

Pour plus de détails: boutique.pratico-pratiques.com/produits/genevieve-everell-le-magazine-de-miss-sushi

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