MISTICANZA SALAD
Wild herbs: what they are, how to recognize them and how to propose them in the kitchen. This week I talk about wild herbs, especially bitter ones, which give a spring touch to our dishes. On the markets there is still a stable situation with prices tending to fall for any type of seasonal product. Meanwhile, spring vegetables timidly begin to be there. I want to continue to talk to you about herbs, more specifically bitter ones. This time of year is ideal for mixed salads, a taste of memory, composed of even over ten different varieties of wild herbs depending on the area. They are the first shoots of herbs available in the fields, but which are increasingly also found at the market, especially by farmers. Some are also cultivated, such as dandelion particularly pleasant.
To distinguish between the wild and the one sown in small plots, look at the leaves: the cultivated will generally have them less thick and smoother, sometimes less notched. It is sold in bags of half a kilo from four to six dollars, but half a kilo is more than enough for five people. It is apparently expensive because the harvest is rather boring, the seedlings must be cut by hand one by one, with great deployment of hours in labor. Returning to the mystique, really rich, one of his many compositions can include, in addition to the dandelion, the rib, the valerian, the friar's beards, the chicory, the rocket, the mallow and more.
The mixed salad is a single dish ideal year round. A fresh and healthy salad, rich and tasty, of those that satisfies taste and allows you to serve a dish that is always something particularly pleasant to eat. It refreshes and gives a nourishment that everyone likes.
Ingredients for 4 people
400 gr of mixed salad2 carrots200 gr cherry tomatoes250 gr of provolone100 gr of salted beef 60 gr of walnuts1-2 tablespoons of seeds (mixed for salads)olive oil to taste (extra virgin)salt to taste
Preparation
To prepare the mixed salad, start to combine the mixed salad in a bowl, add the carrots cut into julienne and the cherry tomatoes cut in half. Add salt and oil and mix well. Then add the provolone, walnuts and mixed seeds and mix everything together. Serve the salad adding the salted beef. Drizzle again with a little oil if necessary.
Your mixed salad is ready to be served!
Tips and curiositiesYou can also flavor this salad with balsamic vinegar of Modena. Accompany the salad with croutons or toast to have a complete single dish.
Wild herbs: what they are, how to recognize them and how to propose them in the kitchen. This week I talk about wild herbs, especially bitter ones, which give a spring touch to our dishes. On the markets there is still a stable situation with prices tending to fall for any type of seasonal product. Meanwhile, spring vegetables timidly begin to be there. I want to continue to talk to you about herbs, more specifically bitter ones. This time of year is ideal for mixed salads, a taste of memory, composed of even over ten different varieties of wild herbs depending on the area. They are the first shoots of herbs available in the fields, but which are increasingly also found at the market, especially by farmers. Some are also cultivated, such as dandelion particularly pleasant.
To distinguish between the wild and the one sown in small plots, look at the leaves: the cultivated will generally have them less thick and smoother, sometimes less notched. It is sold in bags of half a kilo from four to six dollars, but half a kilo is more than enough for five people. It is apparently expensive because the harvest is rather boring, the seedlings must be cut by hand one by one, with great deployment of hours in labor. Returning to the mystique, really rich, one of his many compositions can include, in addition to the dandelion, the rib, the valerian, the friar's beards, the chicory, the rocket, the mallow and more.
The mixed salad is a single dish ideal year round. A fresh and healthy salad, rich and tasty, of those that satisfies taste and allows you to serve a dish that is always something particularly pleasant to eat. It refreshes and gives a nourishment that everyone likes.
Ingredients for 4 people
400 gr of mixed salad
2 carrots
200 gr cherry tomatoes
250 gr of provolone
100 gr of salted beef
60 gr of walnuts
1-2 tablespoons of seeds (mixed for salads)
olive oil to taste (extra virgin)
salt to taste
Preparation
To prepare the mixed salad, start to combine the mixed salad in a bowl, add the carrots cut into julienne and the cherry tomatoes cut in half. Add salt and oil and mix well. Then add the provolone, walnuts and mixed seeds and mix everything together. Serve the salad adding the salted beef. Drizzle again with a little oil if necessary.
Your mixed salad is ready to be served!
Tips and curiosities
You can also flavor this salad with balsamic vinegar of Modena. Accompany the salad with croutons or toast to have a complete single dish.
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