Tag: Salad

Recipe Broccoli salad with chervil mayonnaise – Italian Cuisine

Cut the cauliflower and broccoli florets into strips.
Divide the Romanesco broccoli into very small tufts.

Bring a saucepan of water to the boil with a pinch of salt, one of sugar and 40 g of white wine vinegar.

Dip the cauliflower florets in the water and boil them for 3-5 ’; drain them, then boil the broccoletti for 2-4'e for last the tufts of Roman broccoli for 2-3 '. Briefly dip all the vegetables in water and ice to stop the cooking and keep the colors bright.

Drain them and dry them gently with kitchen paper.

Blend the milk with the immersion blender, adding 120 g of oil, a little lemon juice and a pinch of salt.

and a teaspoon of sesame seeds. At the end add a dozen chopped chervil leaves.

Spread the boiled vegetables on the plates and complete them with a generous spoonful of mayonnaise. Serve the rest of the mayonnaise in small bowls.

Mixed colored salad with grilled vegetable pies – Italian Cuisine

Outline or single dish? More and more the salad becomes the protagonist of our meals, especially when we want to stay light. A matter of calories? Certainly, but not only! The salad, in its many varieties, is a source of essential nutrients for a correct and balanced diet.

Vitamins A, C and E give a fundamental load of antioxidants, which protect cells from aging, along with the benefits of fibers and mineral salts. With a satiating power that is a precious ally of those who want to keep the line, or simply those who try to control binges at the table.

This is why the salad is increasingly transformed from a side dish to a single dish, enriched with other ingredients to make it more tasty and balanced from a nutritional point of view.

The perfect combo? The combination of raw vegetables and cooked vegetables, without forgetting the inclusion of a protein ingredient.

Such as Orogel Grilled Vegetable Patties, made with zucchini, aubergines, peppers and Grana Padano DOP. Perfect for turning a salad into a complete and tasty dish. The vegetables are those selected according to the strict regulations of Orogel, grown exclusively in Italy and frozen a few hours after harvesting, in order to maintain nutritional properties, consistency and flavor.

Good, healthy, but also easy to prepare. The Orogel Pies are ready in a few minutes, passed in the pan or heated in the microwave using the same packaging bag, specially created to maintain all the softness of the product. And in five minutes they transform the salad from a side dish to a single dish.

Recipe of Wonders with grilled vegetables and mixed salad

Ingredients for 4 people

12 Wonders – Orogel Grilled Vegetable Pie

200 g of mixed salad

1 cucumber

6 radishes

8 cherry tomatoes

1 red turnip

4 pumpkin flowers

1 lime

basil

sprouts to taste

30 g of white almonds

extra virgin olive oil

salt

Method

Cut the radishes into thin slices, slice the cucumber and cut the cherry tomatoes in half.

Season the vegetables with salt, oil and basil. Peel and cut the turnip into thin slices, then julienne. Break up the pumpkin flowers.

Place a sheet of parchment paper on the bottom of a pan. Add the wonders to each other without overlapping each other and cook covered for 6-7 minutes, turning them halfway through cooking.

Make the salad with the salad and the vegetables. Dress with an emulsion prepared with oil, salt and lime juice. Arrange the Wonders and complete with the chopped almonds and the sprouts.

Green salad recipe, Via Carota recipe – Italian Cuisine

Ingredients

2 pcs heads of Boston type lettuce
1 pc heart of romaine lettuce
1 pc cespograndediindindiabiabga
1 pc bunch of watercress
half a small head of curly salad

Ingredients For seasoning

240 g extra virgin olive oil
1 pcs large shallot
1 pc clove of garlic
aged sherry vinegar
creamy mustard
rustic mustard
honey
thyme
salt
pepper

Duration: 20 min

Level: Easy

Dose: 6 people

For the green salad recipe, peel the lettuces and the Belgian endive and peel them; break the leaves roughly. Clean the watercress keeping the leaves and stems more tender. Eliminate the dark green outer leaves and the tops of the curly salad, obtaining only the light green and white parts. Wash all the salads, drain them and set them aside.
FOR SEASONING: Chop the shallot and rinse it in cold water. Collect it in a bowl with 3 tablespoons of vinegar and 1 spoonful of warm water. Let stand for 2 minutes, then add the oil, 1 generous teaspoon of creamy mustard and 1 of the rustic one, 1 of honey, 2 sprigs of chopped thyme, chopped garlic and a pinch of salt. Place a first handful of salads in a serving bowl; add salt and pepper and add the seasoning. Proceed by overlapping as many layers as possible of leaves, completing with a last seasoning thread. Serve immediately.