Clean the celery and slice thinly. Reserve a few leaves for garnish.
Scrub the radishes and cut into slices. Reserve a few leaves for garnish.
In a large skillet over medium heat 2 tbsp (30 mL) olive oil and brown the cubes of ciabatta, about 8 minutes. Set aside.
In a bowl, whisk together remaining oil with the mustard, maple syrup and balsamic vinegar.
In a bowl, combine vegetables and croutons. Add dressing and mix well.
Divide salad among serving plates, sprinkle with feta and garnish with celery leaves and radishes.
Preheat barbecue to medium heat. Cook 8 to 10 minutes, turning brochettes occasionally.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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