Beatriz, author of To Be Gourmet , brings us a salad that will be a hit with your guests this summer: Light, original and delicious! Take note because you're going to love it!
In summer we have more opportunities to organize dinners with friends, and one dish that cannot be missed is a salad ; short to give way to the main course without filling us up too much, and original so that it does not turn out boring or too similar to what we already eat every day.
Good seasonings in the pantry and a mandolin to make pretty things with the ingredients are elements as important as what our imagination can come up with, thinking of the possible combinations.
I like the Kobra de Buyer Mandolin because it is small and very easy to handle. It is ideal if you are looking for an instrument that is basically for slicing , whether large or small ingredients.
In the first case we can use the accessory to press when cutting, in the second we can do it without it with a little care; as I did on this occasion with the mushrooms and cherries. The result is very good.
Textured plates and bowl by Tokyo Design , Kobra mandolin by Buyer , Edmond Fallot honey mustard and Edmond Fallot tarragon vinegar
Ingredients
- Hearts of lettuce
- Anchovies in vinegar
- Cherries
- Mushrooms
- Trilloliva Extra Virgin Olive Oil
- Duca's Modena vinegar , or Edmond Fallot tarragon vinegar
- Mustard with honey and balsamic vinegar Edmond Fallot
- Salt
Preparation
- We plate it using the fresh, drained lettuce as a base.
- Using a mandolin, cut the mushrooms into slices along the widest part so that they look like petals.
- We pit the cherries (using the OXO pitter ) and slice them into thin slices, then place them on the mushroom petals.
- We take the marinated anchovy fillets, roll them up and place them between the cherries in an alternating manner. We can buy the anchovies ready-made or make them ourselves.
- In a bowl, mix 9 tablespoons of oil with 3 tablespoons of tarragon vinegar , add 2 tablespoons of mustard , a little salt and beat with a fork, or the same proportions but with balsamic vinegar. Leave the sauces in bowls so that everyone can dress their dish to their liking.
An original, very attractive salad, with simple and seasonal ingredients, very economical and that will make us look great at our summer dinners.
Textured plates and bowl by Tokyo Design , Edmond Fallot honey mustard and Edmond Fallot tarragon vinegar
