If this summer you have gone too far with your whims and you already want to clean up and lighten up your diet a little to feel lighter, salads are your allies. But in order not to get bored, you have to have variety, which is why these traditional recipes, of various national and international origins, were invented to go beyond lettuce with tomatoes, fresh onions and canned tuna.
As this summer we met chef Sara Valls at the gastronomic restaurant Janis in Formentera and fell in love with her creative version of her rustic salad in the form of a spherical tomato filled with the ingredients of the mythical recipe of the island, we asked her. to give us an easy version to make at home with all its flavor.
And by the way, he gives us five more easy-to-prepare recipes so you don’t break a sweat while trying to beat the heat of summer’s last throes.
Country salad with “peix sec” from Formentera
Let’s start by clarifying that, according to Artur Porta, author of the book La Cocina de Formentera, “biscuit is a dehydrated bread. It is usually made with brown bread and cooked twice.”
That is, when the bread is already baked, it is removed from the oven and crusted, then put back into the oven at a very low temperature to do the second baking, so that it is hard and dehydrated. without any moisture”.
- Wash three medium white potatoes and boil them with the skin on until cooked. Let them cool down, peel them and cut them.
- Roast half a red pepper, remove the seeds and cut it into strips.
- Peel three seasonal tomatoes and chop them.
- Cut a small onion into fine julienne.
- Remove the seeds from a green pepper and chop.
- Chop the roasted red pepper as well and set aside buttermilk bread to soak in the juice of the roasted pepper.
- Put the potatoes, green onion, green pepper, roasted red pepper, tomatoes, pieces of biscuit bread in a bowl and mix them.
- Season with salt, pepper and a little olive oil.
- We serve it on plates and put “peix sec” on top. Drizzle with a little oil from the jar and your rustic salad is ready to serve!
- Wash an iceberg or romaine lettuce in plenty of water to remove any dirt. Then, cut them into large pieces, but enough that you can comfortably fit them in your mouth.
- Remove the stem and cut into medium pieces.
- Remove the layers of skin from an onion and cut into julienne strips. Do the same with a carrot, which can be grated or grated.
- Boil the two eggs and when they are boiled, peel them and cut them into pieces, being careful not to break them.
- Use a flat plate or a tray and place the cut lettuce as a base.
- Next, add the segments of a large tomato, if possible a Valencian tomato, cut up.
- Add the chopped onion, spreading it all over the salad and place the grated carrot in the center.
- Garnish the rest of the salad by placing slices of hard-boiled eggs and five white asparagus spears.
- Drizzle a little extra virgin olive oil all over the salad, along with a little vinegar and a pinch of Maldon salt.
- Wash two pink Barbastro tomatoes, peel them, remove the stems and cut them into small pieces. We put them in a bowl.
- Peel the outer layer of the onion, cut it in half, then into slices and finally into squares. Add them to the bowl together with the tomatoes.
- Wash half a green pepper and half a red pepper, remove the stem and seeds from the inside, cut them into strips and then into small squares and also throw them in the bowl.
- Crush 400g of cod flakes with your hands and add to the bowl along with some black olives.
- Finally, it’s time to dress it with vinegar, olive oil, black pepper and salt, all to taste. Better to use half the amount of vinegar than oil and, with the salt, try not to overdo it because the cod already gives enough.
- Mix everything well and ready.
- Boil four medium potatoes with skin, let them cool slightly and peel them.
- Cut 300 g green beans lengthwise and cook al dente.
- Then peel and slice three ripe tomatoes.
- Cook two eggs for seven minutes so that the yolk is not completely hard. Let them cool, peel them and cut them into pieces.
- Chop a finely chopped onion.
- Finally, make a vinaigrette with sunflower oil, mustard, a little vinegar and salt.
- Toss everything in a large salad bowl, well-dressed, with kalamata olives and smoked sardines or anchovies of your choice, and add the vinaigrette at the last minute.
- Prepare the vegetables: cut 500 g of roasted tomatoes into pieces, a cucumber into thick pieces and a sweet onion into not too thin slices.
- In a salad bowl, combine tomatoes, cucumber, drained and dried onion rings, 20 Kalamata olives and 200 g of broken feta cheese. Add some oregano and dress the salad to taste. Stir and serve.
- Lightly fry 125 g of walnuts in a pan. When a few minutes pass and you see them toasted, reserve them until they cool and cut them into large pieces.
- To make the mayonnaise, in a bowl add an egg yolk, salt and beat with a whisk, incorporating 150ml of extra virgin olive oil in a fine thread to make the emulsion. Add 30 ml of vinegar and keep cold.
- Peel and chop one Ganny Smith apple, three stalks of celery into small pieces and wash four heads of lettuce.
- Then, in a salad bowl, put celery, apple, half of walnuts and 100 g of raisins, add mayonnaise to taste and mix well.
- In the serving dish, place a bed of shredded lettuce, top with the mixture of celery, apple, walnuts and raisins with mayonnaise, and at the end decorate with the rest of the walnuts. Serve quickly.
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