Tag: Salad

Recipe Borlotti, cabbage and lemon in brine salad – Italian Cuisine

  • 400 g fresh Lamon beans
  • 250 g cabbage heart of beef
  • 1 shallot
  • 1 lemon
  • 1/2 red apple
  • Rosemary
  • marjoram
  • Laurel
  • capers in oil
  • apple cider vinegar
  • extra virgin olive oil
  • salt
  • pepper in grains

For the recipe of the borlotti salad, cabbage and lemon in brine, cut the lemon into slices, then into small pieces. Collect it in a saucepan with 300 g of water and a good pinch of salt. Bring to a boil, cook for 7-8 minutes, turn off and let cool in the water.
Grainy the beans and boil them, starting from cold water, with 1 bay leaf, 1 sprig of rosemary, 1 of marjoram and the shallot cut in half. Cook them for 25-30 minutes from boiling.
Switch off, drain and let cool.
Slice thinly cabbage; cut the apple into half slices, without peeling.
Arrange the ingredients in the dish, cabbage with apple on one side, beans on the other; spread the lemon pieces and 1 teaspoon of capers in oil over the beans.
Prepare an emulsion with oil, apple cider vinegar, salt and pepper and marjoram leaves and spread it over the salad, completing with ground pepper.
To know: the leftover lemon, tightly closed in a jar, can be stored in the refrigerator for 5-6 days. You can use it to dress a ricotta pasta or to cook chicken or white fish fillets.

Recipe: Joëlle Néderlants, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Cabbage salad: 5 creative ideas to make and combine it – Italian Cuisine

Cabbage salad: 5 creative ideas to make and combine it

Cabbage salad is a light and nutritious dish, perfect for low-calorie diets. Let's discover 5 creative and tasty recipes to bring it to the table

The cabbage salad is one way smart and tasty to eat this precious vegetable, rich in nutrients that are good for the body, light, diuretic and perfect for low calorie diets.

Before discovering any creative ideas to match the cabbage salad it is important to know this vegetable and immediately debunk one of the false myths that involve it: there is a difference between cabbage and savoy cabbage? The answer – not too obvious – is absolutely no! The cabbage it is none other than it is a dark, wrinkled-leaved cabbage, with showy ribs and a curly surface e wavy.

On the benches of the vegetables it can be found in the shape of a "rose" with the outer leaves well open and explained or without the outer leaves and ball-shaped.
This type of cabbage is also called cabbage of Milan or Savoy is the basis of many recipes of the Lombard culinary tradition such as cassoeula, pizzoccheri or rolls.

Here are 5 creative ideas for preparing cabbage salad

Piedmont style cabbage salad with anchovies

This salad typical of Piedmontese cuisine, it is prepared with 1 savoy cabbage of medium size, a jar of fillets of anchovy in salt, pitted black olives, extra virgin olive oil, vinegar, salt and pepper.

Just wash it carefully cabbage, cut it into thin strips and then dress it with all the others ingrediants, for a second or a light and tasty side dish.

Cabbage salad with apples and walnuts

This plate it is prepared with washed and cut vegetables (1 medium sized cabbage is always enough), two apples Fuji quality, perfect for pairing with cabbage because they are very crunchy, compact, juicy and with a particularly sweet and aromatic taste and nuts (or almonds) chopped. It can be seasoned with one Yogurt Dressing, to be prepared at home following our recipe.

Salad with cabbage, pears, feta and tomatoes

Those who particularly want a salad rich in taste (although not too light) can opt with this with cabbage, pears and feta. Just wash and cut the cabbage, add two chopped pears, a handful of kernels of nuts, 50 g of feta and a tomato cut into slices. The dish can be seasoned with extra virgin olive oil, salt and pepper. Anyone who wants can also add some lemon juice, for a slightly more acrid taste.

Cabbage salad with sour cream and pomegranate and cucumber

A cabbage salad very particular and with a really interesting taste is the one with the sour cream and pomegranate. It can be presented as side dish to fish dishes or as a main course. It is prepared with 600 g clean cabbage and cut into thin slices, 200 g sour cream (or creme fraiche), 100 g almonds without peel, some lemon juice, the kernels of a pomegranate it's a cucumber cut into slices. It can be seasoned with salt and a sprinkle of black pepper.

Savoy cabbage salad with onion, pumpkin and bean sprouts

For a salad from oriental and sweet and sour flavor you can use 1 savoy cabbage, 1 onion and 150 g of pumpkin, 100 g of bean sprouts, vinegar, extra virgin olive oil, sugar, salt and pepper.

To cook the onion and the pumpkin in sweet and sour sauce follow our recipe easy and fast. The two ingredients are then mixed with the cabbage and bean sprouts and then seasoned with salt, pepper, vinegar and oil.

For many other recipes and ideas that can be prepared with cabbage, don't forget to browse our gallery!

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Egg Sauce Salad Recipe – Italian Cuisine

  • 90 g sunflower oil
  • 15 g desalted capers
  • 15 g grated Grana Padano Dop
  • Worcestershire sauce
  • 1 egg
  • 1/2 clove of garlic
  • juice of 1/2 lemon
  • turmeric mustard
  • salt
  • pepper
  • 300 g grated celeriac
  • 200 g of first salt cheese
  • 200 g sweet peppers
  • 8-10 radishes
  • 1 small lettuce
  • 1 diced avocado
  • 1 bunch of chicory cut

For the recipe of the salad with egg sauce, add the egg, 2 teaspoons of mustard, garlic, 2 teaspoons of Worcestershire sauce, lemon juice, salt, pepper to the glass of the hand blender and start blending. Add the oil slowly while continuing to blend as you do for mayonnaise. Finally add the capers and parmesan.
You can replace the raw egg with 2 hard-boiled egg yolks: you will get a creamy sauce, but a little less smooth. With raw egg it can be kept in the refrigerator in an airtight container for 1 day, with the hard-boiled yolk for 2 days.
Arrange in a bowl grated celeriac, diced primo sale cheese, sliced ​​sweet peppers, thinly sliced ​​radishes, lettuce, diced avocado and a bunch of chicory and season with the egg sauce .

Recipe: Joëlle Néderlants, Texts: Angela Odone; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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