The rich salad / day
Warm potato salad with asparagus, tomatoes and sorrel
Since the potatoes in this recipe are fried in a pan and the tomatoes along with the asparagus, these are warm salads. But no fault will be for them too, so you can also take along a picnic
Cooking time: 30 minutes
Complexity: gently
Quantity: 2 servings (or 1 if you really want to eat)
Components
- a handful of fresh sorrel
- a handful of rucola leaves
- 10-12 small new potatoes
- baking olive oil
- a handful
- 6 green asparagus
- a bit balsamic (better sweeter, i had wild raspberries)
- a pinch of brown sugar
- 4 big pickled capers
- salt
- slit of good olive oil and a bit of caper marinade for passing
If you are required, some grilled meat or fish or fried chicken liver also fits in these salads.
Cooking
1. Potatoes cook in salt water. The smaller ones can be left healthy, cut in half and fry in golden brown in a pan of heated olive oil. Puts on the sidelines.
2 In a pan of heated olive oil, fry the asparagus (sliced in three parts) and in half or in quarters of sliced cherries. Transpled with balsamic, sprinkled with salt and slightly brown sugar. Stir for a while, then mix the finely sliced capers.
3. Sorrel and rucola are folded in more detail and placed on a large plate. Arrive the fried potatoes and tomatoes with asparagus.
4. Translated with good olive oil and a little caper marinades, sprinkled with freshly ground pepper.
Second day vegetable salad with chicken
Such salads are made as a result of practical management when you want to combine something delicious and quite rich from yesterday’s lunch. This time the raw materials were oven -fried chicken steamers and steamed vegetables
Cooking time: 10 minutes
Complexity: not hard
Quantity: 2 servings
Components
- 2 fried chicken
- 1 hard boiled egg
- 1 steamed carrot
- a handful of steamed cauliflower
- a handful of steamed broccoli
- 1 celery stem
- A handful of rucola leaves 4-5 pickled capers (big, what shown in the photo)
The steamed place may also include cooked or oven -fried vegetables.
We make
- 2 tbsp. k. sour cream
- 1 tbsp. k. mayonnaise
- ½ tsp. Dijon mustard 1 tbsp. k. caper marinades
- salt, pepper to taste
Cooking
1. Remove the meat from the bones and cut in the chicken stylus. Boiled eggs.
2. Put the sliced chicken and egg in the salad bowl, add the steamed vegetables, sliced, as well as the finely sliced celery stalk, a handful of rucola leaves and the large capers cut into half.
3. Mix the sauce of all ingredients, add something to taste if you ask.
4. Stir in lettuce, pieber salt and pepper to taste. Ready!
