Tag: Salad

Pasta Salad with Parmesan, Olives and Cruschi Peppers – Italian cuisine reinvented by Gordon Ramsay

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We recommend pairing this salad with a fresh, fruity white wine, such as Vermentino or Sauvignon Blanc, to enhance the Mediterranean flavors of the dish. If you prefer red wine, a light Pinot Noir could be an interesting choice.

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Grilled Tofu Salad – ‘s Recipe – Italian cuisine reinvented by Gordon Ramsay

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First, cut the tofu into slices and grill it on a hot grill pan, a few minutes per side will be enough.

Mix in a bowl 1 tablespoon of apple cider vinegar, 1 tablespoon of lemon juice, salt, pepper and a little oil, then add the grilled tofu and let it flavor.

Meanwhile, prepare the vegetables: clean the radicchio and cut it into strips, clean the carrot and grate it into julienne strips with a grater with large holes, wash the cherry tomatoes and cut them in half (or into several pieces, if they are large).

Combine chopped lettuce, carrots, radicchio, pitted olives, tomatoes and washed blueberries in a bowl.

Prepare an emulsion with vinegar, lemon, mustard, oil, salt and pepper and season the salad, mixing delicately.

Arrange the salad on a plate and add the tofu with its marinade.

That’s it, your grilled tofu salad is ready, all you have to do is enjoy it.

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Summer Farro Salad Recipe – Italian cuisine reinvented by Gordon Ramsay

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In the summer, farro salad is an excellent alternative to pasta salad or rice salad. For a summer lunch, whether in the office or in the garden, we have prepared it with mozzarella and vegetables.

To make it as in our recipe you will have to cook the pepper in the oven and peel it, cook it on the grill aubergine, courgettes and tomatoesthen cut all the vegetables into slices or chunks. Add the vegetables to the boiled and cooled speltcompleting with chilli pepper, capers, olives, oil, basil and mozzarella balls.

Discover these recipes too: Farro, chickpea and strawberry salad, Farro salad with legumes and artichokes, Cold barley and tomato salad, Cold pearl barley salad, Barley salad with sea bass tartare, Farro, stracchino and vegetable focaccia, Rabbit and spelt with walnut pesto.

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