Green salad with grilled figs and salad of various salads

Green salad with grilled figs and salad of various salads

Green Fig Salad (Photo: Pixabay)

Varying appetizer options, especially salads, is always great, right? There are many ways to spice up a good green salad using fruits and cheese, for example. Seasoning sauces can also be made more flavorful with the use of various spices and seasonings, as well as traditional oil, extra virgin olive oil and vinegar. Let’s find out two delicious recipes?

Green salad with grilled figs

Ingredients (salad)

1 cup iceberg lettuce leaves

1 cup arugula leaves

1 cup red lettuce leaves

1 cup curly lettuce

2 tablespoons natural yogurt

½ teaspoon extra virgin olive oil

2 ripe but firm figs, unpeeled, halved

5 scoops fresh goat cheese

¼ cup parsley leaves

Sauce

¼ cup (tea) extra virgin olive oil

1 and ½ tablespoons apple cider vinegar

1 teaspoon honey

1 teaspoon coriander seeds

¼ teaspoon sea salt

Mix all the ingredients in a small bowl with a whisk until the sauce is creamy and emulsified.

Preparation mode

Put torn leaves and yogurt in a bowl, season with sauce.

Gently flip with stainless steel tongs to coat all the leaves with the sauce. Put on an individual plate.

Heat oil in a skillet over high heat, add four fig halves and fry them for two minutes on each side. Lay the figs skin side down on the leaves. Divide goat cheese, parsley and serve.

Assorted lettuce salad

Ingredients

1 small head of lettuce

3 thin slices Italian bread

6 tablespoons oil

2 whole and peeled garlic cloves

2 teaspoons mustard

Preparation mode

Remove the crusts from the bread slices and cut each slice into cubes about 1 cm on each side (they should make about 1 cup of tea). Place 3 tablespoons of oil in a large skillet and heat until hot. Add bread cubes and garlic cloves. Let it fry, shaking the pan constantly, until the bread is golden. Transfer to absorbent paper and set aside.

After peeling and drying, tear the lettuce leaves into pieces and place in a salad bowl. Sprinkle them over bread cubes. In a small bowl add mustard, salt and pepper to taste. Start beating, add oil and, without stopping beating, gradually add the remaining oil. Drizzle this dressing over the salad, toss gently and serve.

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