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7 Original salads with their perfect dressing

7 Original salads with their perfect dressing


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OTHER ADERTS

Mix half a cup of olive oil, four tablespoons of apple cider vinegar, half a teaspoon of fresh ginger and salt.

Yogurt sauce is an ideal dressing for green leafy salads, such as arugula, lettuce, chard or spinach, and also to accompany white endive buds.

Lime vinaigrette is used in salads, but also to accompany steamed or grilled fish or as a base for marinating tuna fillets.

Advertising - Keep reading under Kale with garlic and pomegranate

INGREDIENTS (4 people):

- 1 bunch of young garlic
- 400 g of kale
- 1/2 grenade
- 40 g almonds
- 1 teaspoon tahini sauce
- Extra virgin olive oil
- Salt
- Pepper

Wash and clean the young garlic. Put a large pan on the fire with 3 tablespoons of olive oil. When it is hot, add the young garlic and saute over very low heat for 15 minutes or until soft. Remove the pan from the heat and set aside.

Cut the hard stems of kale leaves. Wash them, drain them and cut them into pieces. Put a bottom of salt water in a pan and, when it starts to boil, add the kale. Cook covered for 5 minutes or until the leaves are soft. Remove and reserve.

Shelling the grenade. Mix the kale, garlic, almonds in slices and salt and pepper. Mix in a bowl 4 tablespoons of olive oil and a teaspoon of tahini sauce. Mix and season the salad. Sprinkle pomegranate grains.

DID YOU KNOW… ?
The kale, rich in fiber and with very low calories, contains more calcium than milk, more iron than meat and is an excellent antioxidant

Salmon Ceviche

INGREDIENTS (4 people):
- 1 kilo of salmon
- 2 purple onions
- 1 red chili
- 8 lemons
- 1 orange
- Fresh cilatro
- Salt - Ground pepper

Clean the fish, remove skin and spines. Freeze to prevent anisakis infection. After at least 24 hours, remove the salmon from the freezer and, once thawed, cut it into small pieces.

Put the salmon in a bowl. Squeeze the lemons and pour the juice for the fish, so that it is completely covered. Let macerate for 30 minutes minimum. Peel and cut the onion into strips and orange, not very large pieces. Chop the chili fine.

Incoporate the bowl Salmon onion, chili, orange and salt to taste. Stir and put 40 minutes in the fridge. At the time of serving, add cilantro washed and chopped on top. Serve cold,
in individual bowls.

Caesar salad with prawns

INGREDIENTS (4 people):
- 1 large lettuce
- 300 g prawns
- 5 slices of bread the day before
- 20 g grated Parmesan
- Olive oil
For the Caesar sauce:- 5 anchovy fillets
- 1 egg
- 1 clove garlic
- White wine vinegar
- 1 dl of mild flavor oil
- 30 g grated Parmesan cheese
- Black pepper

Shred in a mortar The anchovies with the garlic. Put in the blender glass the crushed anchovies with garlic, an egg yolk, a pinch of black pepper, a tablespoon of white wine vinegar and oil. Shake. Add half the grated cheese and stir.

Remove the bark and cut the bread into small squares. Fry. Reserve. Wash and chop the lettuce. Put a pan on the fire with a little oil and sauté the previously peeled prawns.

Place the lettuce in a bowl. Add the Caesar sauce and stir. Then put on the croutons (the toasted bread squares), the prawns and sprinkle with the remaining grated cheese.

Lentil Salad

INGREDIENTS (4 people):
- 1 bag of fresh spinach
- 1 can of cooked lentils
- 1 orange
- 1/2 red pepper
For the alino:
- Modena vinegar cream
- Extra virgin olive oil
- Salt

Wash the spinach well to eliminate possible dirt and grit. Discard slightly fresh or damaged leaves. Place the lentils in a strainer and rinse in cold water for 30 seconds. Gently shake the strainer to remove excess water. Peel and cut the orange into dice. Wash the half pepper, remove the seeds and chop.

Mix in a bowl a tablespoon of vinegar cream and 4 of virgin olive oil. Season and emulsify the mixture.

Put the spinach in a bowl and on top, the lentils. Spread the pieces of orange and pepper, pouring more or less amount of each ingredient to taste. Spray with the dressing from the previous step.

Quinoa, spinach and avocado salad

INGREDIENTS (4 people):
- 100 g quinoa
- 1 avocado
- 2 cups of cherry tomatoes or 1 bell pepper
- 4 cups fresh spinach
For the alino:
- 4 knife Of olive oil
- 2 knife balsamic or apple cider vinegar
- 1/2 tsp. of honey
- 1/2 tsp. mustard dijon
- Black pepper
- Salt

Wash and cook the quinoa according to package instructions. Drain and let cool. Wash and chop the spinach. Split the avocado in half; remove the bone and remove the skin. Cut the pulp into cubes. Wash and chop the tomatoes or bell pepper.

Put in a bowl Large spinach, tomatoes and avocado dice. Add cooked quinoa.

Mix in a bowl 4 tablespoons olive oil, 2 tablespoons vinegar, half a teaspoon of mustard and half honey; black pepper and salt. Stir until everything is well emulsified. Pour the dressing into the ingredients and stir. Serve the salad at room temperature

Rice noodles with vegetables and herbs

INGREDIENTS (4 people):
- 200 g of rice noodles
- 1 cucumber
- 70 g of bean sprouts
- mint
- Coriander
- Basil
- Raisins
- Rolled Parmesan cheese
For the vinaigrette:
- 1 lime
- Olive oil
- 2 tablespoons Modena vinegar
- Salt

Cook the rice noodles according to the manufacturer's instructions - they tend to be about 3 minutes. Drain and reserve. Peel and cut the cucumber in julienne. Drain the bean sprouts. Reserve. Wash and chop 3 tablespoons of each of the herbs: mint, coriander and basil.

Squeeze a lime. Mix in a bowl the lime juice, 3 tablespoons of olive oil, 2 tablespoons of Modena vinegar and salt to taste. Stir with a spoon until all ingredients are well integrated.

Put on a plate or bowl the noodles, cucumber and herbs. Sprinkle with raisins and rolled Parmesan cheese. Water with the lime vinaigrette. Garnish with coriander leaves or fresh parsley

Spinach, tomato and onion pancake

INGREDIENTS (4 people):- 400 g of chard
- 250 g cherry tomatoes
- 1 red onion
- 4 wheat pancakes
- Oregano
For the sauce:
- 2 Greek yogurts
- 1 cucumber
- 1 tablespoon olive oil
- Fresh mint
- 1 clove garlic
- 1/2 lemon or white vinegar
- Salt
- Pepper

Wash and dry the chard. Wash and cut the cherry tomatoes in half. Reserve. Peel and cut the onion into feathers. Reserve.

Peel and chop the garlic. Peel the cucumber and grate it until you get a smooth and creamy consistency. Mix in a bowl the yogurts, cucumber, a tablespoon of olive oil, chopped mint, garlic, the juice of half a lemon or a tablespoon of white wine vinegar, salt and pepper. Stir and put in the fridge about 2 hours to take more body.
Spread the pancakes with the yogurt and cucumber sauce. Place the chard, tomato and onion salad on top. Sprinkle black pepper and oregano. Present the leftover sauce in a bowl so that each diner is served to taste.