Summer salads

First of all, my apologies to readers from the North hemisphere. The last posts were focused only in light, fresh and ice-cold recipes. It’s because here in Sao Paulo – and in the rest of Brazil – we are going through the last summer days, which seem like the hottest ones. And I just feel like eating juices, ice-creams and salads; however, I promise I will post a more consistent and caloric recipe in the next post.

Meanwhile, let’s go to salads! A few days ago I went out for dinner in a small and superb restaurant here in Sao Paulo (there are so many of them!) and I decided for a salad as a starter. I am not used to doing that but the simple description stamped on the menu called my attention and I decided for it. The very first bite was enough to catch me. It was a mixture of flavours and ingredients that made me think why we always make the “daily ordinary salads” at home. Perhaps we are not used to being so dedicated to salad as we are to the main course or dessert and some leaves of lettuce and rocket with a little bit of grated carrot and cherry tomatoes on the top already make us pleased. Salads can be much more than that, though! Think carefully: you have all your food preparation time to mix new ingredients and try different combinations! You don’t need to cook, roast or braise… nothing – only wash, cut and combine!

In this sense, we went to the kitchen with the purpose or preparing three different salads: one recipe taken from Lakeland magazine; the other was made out of ingredients found in the fridge, and the last one, which I will post here soon, totally made out – just to confirm that all combinations are possible. I hope you like them and get inspired to make some changes in the daily lettuce and tomato salad!

Peach and radish salad

(for 4 people)

3 radishes

3 peaches

1 onion (to your own taste)

½ cup of chopped pistachio

Freshly grounded pepper

Salt and extra virgin olive oil to sprinkle

Slice your radishes very finely. Peel off your peaches and cut them into edges. Cut the onion into fine strips. Place the slices of radish, edges of peaches and strips of onion on the plates. Sprinkle olive oil, a dash of salt and pepper and give the final touch by spreading pistachio all over it.

Beetroot and orange salad

(for 4 people)

2 beetroots

3 tablespoons of honey

4 oranges

25g watercress

25g Gorgonzola cheese (crumbled)

1/2 cup of roasted and chopped cashew nuts

For the dressing

2 tablespoons of extra virgin olive

1 tablespoons of honey

Freshly grounded pepper

Peel the beetroot, coat it in the honey and roast at 180°C (350°F) for 1 hour or until tender. Allow to cool and then slice finely. Peel and slice finely the oranges, retaining as much juice as possible for the dressing. Mix all the dressing ingredients with the retained orange juice until thoroughly combined. Toss the watercress with the dressing, arrange the orange and beetroot slices on four plates, top with the watercress then sprinkle the cheese and walnuts on top. Season with pepper and serve immediately.

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Categoria: Kitchen - Por: Elisa Correa
3 comentários
  1. What a beautiful summery salad! Great clicks!

  2. Your photography is stunning! Pinning!

  3. Drawn here from pinterest. Your photography is stunning. Love the salads.