Bittersweet Salad (4 portions)

Ingredients:

  • 1 escarole tied, approved watercress or butter lettuce
  • 2 oranges
  • 2 carrots
  • 2 garlic
  • 4 nuts
  • 4 teaspoons olive oil
  • Lemon juice, try at ease

Preparation:

  1. Use only tender watercress sprigs, wash and soak in water with a few drops of white vinegar for 15 minutes. Drain and dry. Do what misco with endive or lettuce. Wash and grate the carrots. Peel the oranges, withdraw the whites, peel and cut into fine julienne. Remove the wedges skin and skin. Chop garlic.
  2. Prepare an emulsion with lemon juice, olive oil, and garlic. Arrange on plates grated carrot, watercress leaves, orange segments and walnuts Butterflies.
  3. Drizzle with the emulsion and garnish with orange julienne. Serve immediately.

Provides fiber, Omega 3, beta carotene, folic acid (Vitamin B9), Vitamins C and E, magnesium and phosphorus

 

Oriental Salad (4 portions)

Ingredients:

  • 200 g. bean sprouts
  • 1 carrot
  • 1 cucumber
  • 1 large cup of cauliflower
  • 2 white celery
  • 1 bound rocket
  • 1 red onion
  • 10 a handful of almonds or unsalted peanuts
  • 4 teaspoons olive oil
  • 2 tablespoons parsley
  • lemon juice, oregano

Preparation:

  1. Wash vegetables.
  2. Grate the carrot thick, cut the cucumber into thin slices without removing the shell, Steam cooking cauliflower, white cut celery and arugula, onion into rings, and chop the parsley.
  3. Arrange vegetables in a salad bowl, mixed with peanuts or toasted almonds, seasoning and add lemon juice to taste. Serve immediately, garnished with sliced ​​lemon and parsley.

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