{"id":1366,"date":"2014-02-24T03:00:09","date_gmt":"2014-02-24T03:00:09","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=1366"},"modified":"2022-12-13T11:53:15","modified_gmt":"2022-12-13T10:53:15","slug":"spenatsallad-med-lammfile","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=1366","title":{"rendered":"Sallad med lammfil\u00e9"},"content":{"rendered":"<h3><span style=\"color: #008000\"><a href=\"http:\/\/katinkaskitchen.com\/?attachment_id=1370\" rel=\"attachment wp-att-1370\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-1370\" src=\"http:\/\/files.katinkaskitchen.com\/2010\/03\/Matbilder_01-202-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2010\/03\/Matbilder_01-202-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2010\/03\/Matbilder_01-202.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Det h\u00e4r \u00e4r en underbar sallad man kan f\u00e5 p\u00e5 en del bra restauranger i Alperna \u2013 med m\u00f6r fil\u00e9 fr\u00e5n lammen som betat p\u00e5 bergsluttningarna och \u00e4tit backtimjan och andra \u00f6rter som ger ljuvlig smak till k\u00f6ttet.<\/span><\/h3>\n<p>Det \u00e4r gott att blanda olika sorters sallad tycker jag. P\u00e5 den \u00f6vre bilden h\u00e4r \u00e4r det faktiskt m\u00e2ch\u00e9salladen som syns mest&#8230;:-)<\/p>\n<p>Dressingen kan vara antingen bara god balsamvin\u00e4ger och olivolja, eller n\u00e5gon annan vin\u00e4ger och olja du f\u00f6redrar. Man kan ocks\u00e5 g\u00f6ra en lite mer elaborerad variant med schalottenl\u00f6k som f\u00e5r koka i lite vin eller vin\u00e4ger och sedan blandas till en dressing med god olja.<\/p>\n<h4><em>Du beh\u00f6ver:<\/em><a href=\"http:\/\/files.katinkaskitchen.com\/2010\/03\/2183410.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-19730\" src=\"http:\/\/files.katinkaskitchen.com\/2010\/03\/2183410-300x225.jpg\" alt=\"2183410\" width=\"300\" height=\"225\" srcset=\"https:\/\/files.katinkaskitchen.com\/2010\/03\/2183410-300x225.jpg 300w, https:\/\/files.katinkaskitchen.com\/2010\/03\/2183410-150x112.jpg 150w, https:\/\/files.katinkaskitchen.com\/2010\/03\/2183410.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/h4>\n<p>Ta fr\u00e4scha salladsblad \u2013 som t.ex. mach\u00e9sallad, ekbladssallad<\/p>\n<p>F\u00e4rska sp\u00e4da spenatblad<\/p>\n<p>Ev. lite tomat eller cocktailtomat att garnera med runtom<\/p>\n<p>Ev. endiver att garnera med runtom<\/p>\n<p>Ev. lite finhackad gr\u00e4sl\u00f6k att garnera med runtom<\/p>\n<p>Lammfil\u00e9, helstekt, g\u00e4rna med \u00f6rter, och d\u00e4refter delad i bitar<\/p>\n<p>Dressing gjord p\u00e5 balsamvin\u00e4ger och en god olja (jag tar olivolja) samt salt och peppar<\/p>\n<h4><em>G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n<p>Arrangera den sk\u00f6ljda och torkade salladen p\u00e5 fat med tomat och vad du vill ha runtom. Krydda lammfil\u00e9n med peppar och ev. lite vitl\u00f6k, stek den s\u00e5 den fortfarande \u00e4r rosa och saftig. L\u00e5t den vila ett tag innan du sk\u00e4r upp den i bitar och l\u00e4gger p\u00e5 salladen. Om man vill kan man ha p\u00e5 dressingen innan lammfil\u00e9n l\u00e4ggs p\u00e5 \u2013 salladen kan till och med blandas med dressingen i en sk\u00e5l innan den arrangeras p\u00e5 faten.<\/p>\n<p>Servera direkt och st\u00e4ll fram en pepparkvarn p\u00e5 bordet.<\/p>\n<p>Bon app\u00e9tit!<\/p>\n<p>\u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen<\/p>\n<p>Katinka Hammarski\u00f6ld<\/p>\n<p>katinka.hammarskiold@hotmail.com<\/p>\n<p>www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det h\u00e4r \u00e4r en underbar sallad man kan f\u00e5 p\u00e5 en del bra restauranger i Alperna \u2013 med m\u00f6r fil\u00e9 fr\u00e5n lammen som betat p\u00e5 bergsluttningarna och \u00e4tit backtimjan och andra \u00f6rter som ger ljuvlig smak till k\u00f6ttet. Det \u00e4r gott att blanda olika sorters sallad tycker jag. P\u00e5 den [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":1370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4008,4009,11782,4031,11737,88,11745],"tags":[],"class_list":["post-1366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kott","category-lamm","category-nyttig-mat","category-pask","category-sallader","category-spenat","category-sportlovsmat"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1366"}],"version-history":[{"count":24,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1366\/revisions"}],"predecessor-version":[{"id":35995,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1366\/revisions\/35995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1370"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}