From the simplest pairing of lettuce and tomatoes to recipes made with a variety of ingredients, salads are a part of life for many Brazilians when it comes to food. Among the people who use the recipe as a main dish and those who use it as an addition to a meal, everyone is looking for different and tasty options.
How about making a “restaurant” salad at home? Even though they are a mixture of simple ingredients, the taste of salads prepared by the chef is different. Check out our tips for making a chef-worthy salad in the comfort of your own home.
The famous “leaf mix” can also have a variant with vegetables. After all, the combination of different ingredients offers a variety of flavors, combinations and new sensations with every bite. Tip: Always keep versatile and easy-to-combine ingredients in the refrigerator, such as carrots, corn, tomatoes, and various kinds of leaves.
bet on sauces
It may sound silly, but the dressing changes the salad. Among the most common recipes are mustard and honey, Caesar, rose wine and vinaigrette. The secret is to choose the one that best suits your taste!
A little salt and pepper can completely change the taste of a salad. But also bet on other seasonings you enjoy, whether dry or fresh.
Have you ever seen a chef talk on TV about the importance of texture in a dish? This rule also applies to salad. It is interesting to include chips, such as croutons.
A salad can become an even more complete meal with the addition of protein. It is generally recommended to use white meat such as chicken or fish, which can be diced or minced for better digestion.
Now that you know the tricks, it’s time to check it out.
Green salad with goat cheese
– 200 g of salad
– 50 g arugula
– 4 tablespoons of olive oil (60 ml)
– 2 tablespoons of vinegar (30 ml)
– 1 tablespoon of mustard (15 g)
– Salt and black pepper to taste
– 8 toasts
– 80 g goat cheese, cut into small pieces.
Add oil, vinegar and mustard. Mix well. Season with salt and pepper to taste and set aside. Arrange the toasts on a baking sheet and place 1 slice of cheese on each. Bake in a preheated oven at 180°C for about five minutes or until the cheese begins to melt (soften in the center).
Collect the salad on separate plates, toss the leaves and divide them among the plates. Serve with hot toast and drizzle with vinaigrette when serving.
Tip: For green leaf salad, you can use watercress, smooth lettuce, curly lettuce, mimosa, endive, frisee lettuce, mini arugula, radicchio, chicory, etc. Sprinkle chopped dried apricots on top of the salad.