Caipira salad uses regional produce from RN;  see recipe |  big northern river

Caipira salad uses regional produce from RN; see recipe | big northern river

Typically light and easy to make, salads can accompany a good meal or even be served alone as a meal.

This Sunday, on Intertv Rural (20), gastrologist Alexander Dantas showed how to make a salad of vegetables and other ingredients, which is called the “village salad”.

In this dish, the emphasis, in addition to vegetables, is on regional ingredients. It is called hillbilly salad because it includes some of the foods of that name, such as the hillbilly chicken egg, as well as roasted cashews, which are called hillbilly nuts in some regions.

  • Assorted lettuce leaves equivalent to a large head of lettuce
  • 100 g tomato or about 15 cherry tomatoes or 2 regular tomatoes
  • 100 g or 1 small grated carrot
  • 50g or the equivalent of ½ cup cashew tea
  • 100g or equivalent to 1 cup diced cottage cheese
  • 3 free-range chicken eggs
  • Juice of 2 oranges
  • 1 lemon juice
  • Green onions (cilantro and green onions), salt and black pepper to taste
  • ½ small red onion, cut into very thin slices
  • 40 ml or 4 tablespoons olive oil
  • 10 ml or 1 tablespoon honey

Since vegetables are consumed raw, the orientation is to double the attention when washing in order to consume food that is safe.

Coalho cheese should also be stored in the refrigerator and only added to a salad when it’s time to assemble and serve it.

Free-range chicken eggs should be boiled and set aside.

Let’s start with the sauce. In a container, add orange juice, lemon juice, olive oil, honey, black pepper, salt, herb scent, and red onion. Mix well and leave the sauce in the refrigerator for the flavors to blend.

Next, it is important to choose a large shallow plate for assembling the salad. The dish begins to be collected from a layer of lettuce leaves roughly torn by hand. This recipe uses 3 different varieties (2 curly varieties and one smooth).

After spreading the leaves covering the entire base of the dish, add the grated carrots spread over the lettuce leaves. Next add the cherry tomatoes. This recipe uses halves and whole tomatoes.

Next, lay boiled eggs, broken in half. The organization of the ingredients in the assembly is to taste.

The next step is laying out the cubes of curd cheese. Then cashews. Some chestnuts were chopped, while others were intact.

After this last step, the salad will be ready. Those who prefer can drizzle the dressing over the entire salad or serve the dressing as a side dish and each put in the amount they prefer.

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