Tag: salads

Salads with pomegranate: 5 ideas – Italian Cuisine

A touch of magic (seasonal and with a thousand properties) in your dishes, for now and for the holidays!

It exists according to you a fruit more beautiful than the pomegranate? We offer it to you to decorate and enrich 5 unusual salads, perfect for this season.

All the properties of the pomegranate

The pomegranate, or rather, the pomegranate, is a typical fruit of the autumn season very similar in appearance to an apple, with a hard shell on the outside and a heart made of small seeds ruby red color.
It is the fruit symbolizing longevity and abundance, perhaps also for its countless properties.
Its seeds, in fact, are rich in substances from antioxidant properties. Furthermore, pomegranate juice is particularly recommended for her astringent properties which treat intestinal viruses and for vitamins who come to our aid in periods of particular exhaustion and lack of energy.
It is also a ally of the heartand because it reduces bad cholesterol levels in the blood e it's good for the mood because some substances contained in the juice stimulate the serotonin receptors.

How to open a pomegranate

The most boring part is this. Opening a pomegranate may actually seem very difficult, but it is not what it seems. There is a trick to do it in a few steps and without dirtying the entire kitchen.
Just cut the fruit in half and then hammer the back with a spoon protected by the hard skin to make sure that all the beans pop out. In this way the internal white part of the fruit, the one that contains the grains and which has a very bitter taste, will remain attached to the peel and the grains will come off much more easily.

The pomegranate juice

If you don't want to get your hands too dirty by cleaning the pomegranate, prepare an excellent one juice.
There are two ways to do this. The easiest and most practical is to cut the fruit in half and then squeeze it as you do with citrus fruits inside the special tool.
The second method involves one centrifuge. You can put all the seeds inside by carefully removing the white part and you will get a sweet pink juice with a sour aftertaste. The pomegranate has detox properties and therefore you can combine it with green apples, celery, lemon, grapefruit and spinach.

Salads with pomegranate

If you want to impress your guests with a side dish or an appetizer special, prepared a salad and enrich it with pomegranate grains. Here are our proposals: browse the tutorial!

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Cold salads of legumes: 5 ideas – Italian Cuisine

A single dish to be served on the hottest days, with legumes as protagonists, such as chickpeas, peas, lentils, which add protein and flavor to salads

In the summer, you don't feel like cooking, but lunches and dinners can be repetitive: Ham and melon, rice salad, caprese, cold pasta. Let's try a different salad? The protagonists are the legumes, such as peas, broad beans, lentils, chickpeas or beans. Combined with vegetables (or fruit), cheeses, aromatic herbs and much more, legumes make the salads greedy, without sacrificing freshness. Here are some ideas!

Bean, cucumber, watermelon and feta salad

A very simple salad: you will need a box of White beans (you can opt for dry ones if you prefer, but the preparation takes longer), a cucumber to peel and cut into cubes, a slice of watermelon to remove the seeds and cut into small pieces, and feta, to crumble on the salad. To add a bittersweet touch you can add slices of Tropea onion. Dress with extra virgin olive oil and salt or, if you prefer, with a yogurt and mint vinaigrette and you're done!

Chickpea salad, yellow and red tomatoes, baby spinach

Chickpeas pre-drunk and drained of their water, tomatoes of mixed colors that give joy to the salad, cut into slices. Then add a few leaves of spinach and, if you want it to have an extra touch, add a can of natural tuna. Season to taste and the salad is ready.

Salad of fresh peas, broad beans, soncino and hard-boiled eggs

shelled peas is Fava beans eliminating the pod. Add a few leaves of soncino, two whole hard-boiled eggs and a few cubes of Parmesan. Season everything with extra virgin olive oil mixed with a teaspoon of Dijon mustard and lemon juice.

Salad of lentils, olives, tuna and peppers in oil

The salad empties the pantry, greedy and very fast, is with the lentils (also in this case it is faster if you already have them pre-cooked in a box), black olives (le taggiasche they are perfect because they give a particular aroma to the salad), roasted peppers in oil and tuna. The fresh touch? Sliced cherry tomatoes.

Spinach, melon, shrimp and chickpea salad

The gourmet salad is the one with chickpeas and i shrimps (you can buy them preless or put them in a steamer for a few minutes). Remove the head and shell, add spinach, diced melon (to be replaced with nectarine if you don't have it) and boiled chickpeas. Dress with extra virgin olive oil and salt.

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Five salads with melon – Italian Cuisine

With vegetables or fish, melon is a versatile and tasty ingredient to prepare fast and tasty salads, excellent for light diet-friendly proposals

In these days of intense heat you would only feel like fresh and light food to hydrate the body and not to feel heavy. Nothing better then that to consume fruits and vegetables, in complete salads. Main ingredient The melon, a highly digestible, versatile fruit that goes well with both vegetables and fish, for one light and balanced lunch break, which gives us the right energy to face the rest of the day. So here are some suggestions of salads with melon.

Melon with prawns and celery

Clean the celery stalks with a potato peeler, cut them into sticks and leave them to soak in cold water. In the meantime, peel the prawns, remove the black gut from them, rinse them and cook them in a pan with a drizzle of oil for two minutes. When they are ready, put them in a bowl and cover them. Cut the melon, remove the seeds and the peel and cut it into small pieces. In a salad bowl add the melon, the prawns, the drained celery sticks and the fresh songino. Add a few strips of almond and season with an emulsion of oil, salt and lemon zest.

Melon with octopus and zucchini

Another proposal with fish, for a unique and nutritious dish. Clean and gut the octopus. Cook it in water with an onion, a potato and a carrot for about an hour. Once cooked, let it cool in its liquid and then cut it into small pieces. In a saucepan, pour 250 g of Marsala liqueur, reduce it by half, add a spoonful of flour, mix with a whisk to prevent lumps from forming, thicken and then turn off. In the meantime, clean and cut the courgettes into small pieces, sauté them in a pan with a little oil, salt and a clove of garlic. Turn off after 7 minutes, so that they are cooked but still crunchy. Also clean and cut the melon, depriving it of the internal seeds. Cut it into small pieces and put it in a large bowl with the octopus, the courgettes and the Marsala reduction. Serve immediately.

Melon with Prague ham

Quick and easy, this salad can also be prepared with other cured meats, such as prosciutto or speck. Take a kiwi, a mango, a pineapple and half a melon: clean all the fruit, cut it into small pieces and let it marinate for an hour with a mixture of aromatic herbs, pink pepper and a drizzle of extra virgin olive oil. Immediately after drain every single piece of fruit from the marinade and roast it on a grill or in the oven, under the grill, until it is hot. Arrange the Prague ham on a plate and surround the salami with the grilled fruit salad.

Melon, figs and raw ham

Both figs and raw ham go well with the melon cake, in this salad that is prepared in no time. Get some sweet raw ham, let it cut into not too large slices that you will place rolled up on the sides of a plate. In the center put the melon clean and cut into slices and the figs, cut into quarters, with their peel still. Sprinkle the fruit with a grain of pistachios mixed with fresh mint leaves and serve.

Melon, raw scampi and lime

An excellent solution also for a tasty appetizer. Get a netted melon, sweet and soft, cut it, clean it and cut it into small pieces. Arrange some fresh and clean raw prawns on a plate, season with the grated peel and the juice of a lime, a pinch of salt, a drizzle of extra virgin olive oil and the pieces of melon. Mix well and garnish with a spoonful of buffalo stracciatella, also seasoned with a drizzle of oil and the grated zest of a lime. Serve immediately.

Our other melon recipes

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