A Summer salad à la German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

Serves 2 or more

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

Are you looking for more salad dishes?

https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Niçoise Salad

The French salad has tuna, but not this one, olives, artichokes, capers and lemon vinaigrette are found in this flavorful afternoon salad or as a meal on its own. 

Salade Niçoise (French)

Serves 3

Salad:

1 can water-baked wild tuna, drained

1 head of organic lettuce, torn or chopped

2 cups (260 g) organic red potatoes, cut into fourths

1 cup (130 g) each organic cut in half: French beans and asparagus

1 organic tomato, quartered or cheery tomatoes, halved

4 hardboiled organic eggs, cut into fourths

Kalamata or Niçoise olives, sliced

capers, drained

chopped parsley

organic cooked or canned white beans, drained and rinsed

optional: 1 cup (130 g) Brussels spouts, quartered and/or lemon wedges

~Provençal~

un /un/ 1. Place lettuce on serving platter.

dos /doos/ 2. Boil the potatoes uncovered for 10 minutes or until tender; drain and set aside.

tres /th-re-ss/ 3. Steam the green beans, asparagus, and optionals Brussels spouts  for 5 minutes.

quatre /KAH-tray/ 4. Place each vegetable on the bed of lettuce. 

cinc /seenk/ 5. Add the tuna and white beans in the center.

sièis /seei-s/ 6. Place the tomatoes, eggs, and olives around the lettuce.

Dressing:

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) Dij0n mustard

1 Tbs. (15 g) each minced: organic shallots and dill

1 Tbs. (15 ml) organic maple syrup

sèt /seht/ 7. Whisk all the ingredients.

uèit /wait/ 8. Drizzle over the salad.

nòu /noou/ 9. Sprinkle parsley on top, with optional lemon wedges.

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Shrimp Salad

This is a very French recipe for that special luncheon.

La Salade de Crevettes (French)

Serves 6-8

(It can be chilled up to 4 hours.)

Shrimp Sauce:

zest of 1 organic lemon

juice of 1/2 lemon

1/4 cup (30 g) organic cornichons (small pickles), chopped

1/2 cup (65 g) (dairy-free) mayonnaise

2 Tbs. (30 g) each: minced chives, horseradish and Dijon mustard

2 Tbs. (30 ml) host sauce or more to taste

1 Tbs. (15 g) each: smoked paprika and garlic powder

kosher salt and black pepper

un 1. Combine all the ingredients in a bowl.

deux 2. Cover and refrigerate until ready to serve.

For the salad:

1 organic lemon, cut in half

1/2 cup (65 g) kosher salt

1/4 cup (30 g) organic sugar

1 1/2 to 2 lbs. (680-910 g) wild jumbo shrimp, peeled and deveined

6 organic celery stalks, sliced thinly

1 bunch organic scallions, sliced thinly

black pepper

1 head organic radicchio or butter lettuce

organic: radishes, snap peas, cucumbers, and cherry tomatoes

blanched organic asparagus or green beans

hardboiled organic eggs, cut in half

(gluten-free) crackers

trois 3. Fill a large pot with 10 cups (2400 ml) water.

quatre 4. Squeeze half the lemon juice into the water and add the other half of the lemon.

cinq 5. Stir in the salt and sugar.

six 6. Cover and bring to a boil over medium-high heat.

sept 7. Fill a large bowl with cold water and a few cups (5 dl) of ice water.

huit 8. Stir in the shrimp and turn off the heat.

neuf 9. Leave uncovered until the shrimps are bright pink and opaque, about 3 minutes.

dix 10. Spoon our the shrimp and transfer to the ice water. Set for 10 minutes, then drain, pat dry, and roughly chop.

onze 11. Dry the bowl you used for the shrimp. Add the shrimp and celery stalks.

douze 12. Add half of the sauce toss, then season to taste with salt, black pepper, and hot sauce.

treize 13. Transfer the shrimp to a platter, chilled if desired.

Serving:

quatorze 14. Pour remaining sauce into a small bowl, spritz with lemon juice, stir and top with more minced chives.

quinze 15. Platte with the lettuce leaves with the shrimp.

seize 16. Arrange the vegetables.

dix-sept 17. Nestle in the sliced eggs.

dix-huit 18. Add handful of cracks on the platter or on the side.

dix-neuf 19. Pour the remaining sauce.

Bon Appetit

Try the many variations of salads: https://veggiefernandezs.blogspot.com/search/label/salads

 

Read More