Beatriz, author of To Be Gourmet, brings us a salad that will be a hit with your guests this summer: Light, original and very tasty! Take note because you're going to love it!
In summer we have more opportunities to host dinners with friends, and a dish that cannot be missing is a salad; short so it gives way to the main course without filling too much, and original so it isn't boring or too similar to what we already eat every day.
Some good dressings in the pantry and a mandoline to do beautiful things with the ingredients are as important as what our imagination can offer, thinking about possible combinations.
I like the Mandolina Kobra de Buyer because it's small and very easy to handle. It's ideal if what you're looking for is an instrument basically for slicing, whether large or small ingredients.
In the first case we can use the pressing accessory when cutting, in the second we can do it without it with a bit of care; as I did on this occasion with the mushrooms and the cherries. The result is very good.
Plates and textured bowl from Tokyo Design, Mandolina Kobra de Buyer, Edmond Fallot honey mustard and Edmond Fallot tarragon vinegar
Ingredients
- Lettuce hearts
- Pickled anchovies
- Cherries
- Mushrooms
- Trilloliva extra virgin olive oil
- Vinagre del Duca Modena, or Edmond Fallot tarragon vinegar
- Honey mustard and Edmond Fallot balsamic vinegar
- Salt
Preparation
- We plate by placing the fresh, drained lettuce as a base.
- With the help of the mandoline we slice the mushrooms into sheets from the widest part so they look like petals.
- We pit the cherries (with the help of the OXO cherry pitter) and slice them and place them over the mushroom petals.
- We take the marinated anchovy fillets, roll them onto themselves and place them alternating among the cherries. The anchovies can be bought ready-made or made by ourselves.
- In a bowl we mix 9 tablespoons of oil with 3 of tarragon vinegar, add 2 tablespoons of mustard a little salt and whisk with a fork, or the same proportions but with balsamic vinegar. We leave the sauces in bowls so each person can dress their plate to taste.
An original salad, very eye-catching, with simple, seasonal ingredients, very economical and that will make us look great at our summer dinners.
Plates and textured bowl from Tokyo Design, Edmond Fallot honey mustard and Edmond Fallot tarragon vinegar
