Cooking Recipes: Here are some ideas for making salads, summer stars

An Italian salad (© Living Green)

The weather for the next few days sent the summer good. With temperatures are expected from Wednesday, June 15 in much of the country, what better than a salad to cool off?

Here are some recipe ideas.

Italian salad

Pour 4 people:

  • 1 Ideal Green Living Salad,
  • 4 tomatoes of different colors,
  • 1 tbsp goat soup,
  • 50 g pine nuts,
  • 20 g of fresh basil,
  • 10 cl of olive oil,
  • 1 clove of garlic,
  • candied lemon zest,
  • a few Nice olives.

Wash the tomatoes and cut them into slices. Arrange them on a serving platter by placing them in the Ideal Salad Center.

Turn the pesto, put the basil, pine nuts, garlic and half the oil in the bowl of a blender and blender until smooth. Then add the remaining oil and mixer again.

Pour a drizzle of pesto over the tomatoes. Add candied lemon zest, olives and capers. Sprinkle with salt and pepper from the grinder.

Anti-waste tip: If you have a little pesto left over, you can put it in a jar and keep it in the fridge for a few days.

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Landaise salad with grated lettuce & carrots

Landaise salad with grated lettuce and carrots
Landaise salad with grated lettuce and carrots (© Florette)

Pour 4 people:

  • 120 g of Florette lettuce,
  • 180 g Florette grated carrots,
  • 1 new onion,
  • 16 slices of dried duck breast,
  • 80 g of potatoes to be cooked in the Sarlada style,
  • Flor Florette chive tray,
  • 6 cl of olive oil,
  • 1 teaspoon mustard,
  • 1 teaspoon balsamic vinegar.

Fry the potatoes in a charlatan way. Chop the new onion and set aside. Using a whisk, emulsify mustard, olive oil and vinegar.

Place a bottom of lettuce on each plate, add the potatoes, grated carrots, slices of magrets. Sprinkle with Ossau Iraty cubes (optional), chopped fresh onions and chives. Season with dressing. Taste immediately.

Arugula salad with figs, fresh goat cheese, candied tomatoes and ham

Pour 4 people:

  • 100 g of arugula leaves,
  • 8 fresh figs,
  • 200 g of fresh goat,
  • 150 g of candied tomatoes,
  • 4 slices of Bon Paris ham preservation without nitrite -25% Herta salt,
  • 4 tbsp olive oil soup,
  • 3 tbsp balsamic vinegar,
  • salt & pepper.

Rinse the figs and cut them into quarters. Roquette deposit in a presentation payment. Add fig fragments, candied tomatoes and small fresh goat dumplings made with two teaspoons. Cut the ham slices into regular strips, roll them on themselves and place them gently on the salad. Pour the olive oil and balsamic vinegar into a small bowl, salt and pepper and then whisk vigorously with a fork. Pour the sauce over the salad and enjoy.

Apricot and Strawberry Salad Zero Pesticide Residue

Pour 4 people:

  • 8 apricots and 250 g strawberries gariguette Zero Pesticide Residue,
  • 10 almonds,
  • 4 crispy almonds.
  • Syrup: water, honey, mint leaves, sprig of rosemary, basil flowers.

Pour 30 cl of water into a saucepan to make a mic aromatic syrup. Heat it with a large tablespoon of honey, crumpled mint leaves and a sprig of rosemary. Let infuse after boiling.

Mix the apricots and strawberries cut into quarters. Drizzle with filtered aromatic syrup.

Crush about 15 almonds and a few crunchy almonds and spread on the fruit to add crunchiness. Garnish with a few mint leaves and basil flowers.

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