The search for a perfect Christmas menu continues.
The courses are undoubtedly substantial, so I propose a "tasty salad, ideal for refreshing and" cleaning "the palate. And since at Christmas all the details count, we will study a" perfect salad: I have in fact selected the vegetables based on the colors dominant of the Christmas holidays, or red, green, golden and white. And since I love contrasts, we will risk unusual combinations: fruit-vegetable, sour-sweet, soft-crunchy.
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Identity Card of the Recipe
- 60 KCal Calories per serving
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Ingrediants
For the vegetables
- About 100 g of valerian
- 40 g of large white grapes or seedless grapes
- 150 g of beetroot
- 150 g of peppers
- About 100 g (half) of pomegranate
- 20 g of almonds
- 50 g of corn
- Grated rind of untreated lemon
- 100 g of mixed salad or gentle salad
- 150 g of Belgian salad
- A few mint leaves
- 400 g (2 large) of untreated oranges
For the dressing
- Untreated filtered lemon juice
- q.s. of pepper
- 1 pinch of salt
- 1 teaspoon of ginger powder
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Bowl
- Chopping board
- Preferably ceramic knife
- Pan for toasting almonds
- Spoons
Preparation
Did you know that
To pay homage to Christmas by re-proposing the dominant colors of the holidays on the table, we have chosen the green of basil, valerian and mixed salad; the red of pomegranate, turnips and peppers; the golden color of corn, grapes, lemon, oranges; the white of the Belgian salad. We have proposed our idea of a Christmas salad: customize it according to your tastes!- Clean the vegetables. Clean the salad, valerian and basil. Leave the leaves to soak in cold water and baking soda for about ten minutes. Rinse them well and drain them from excess water.
- Cut the Belgian salad into strips after washing it thoroughly in cold water.
- Wash the peppers, cut them in half, remove the internal filaments and seeds. Cut them into small pieces. Also wash the grapes thoroughly and cut them in half.
- Peel the oranges on the live and cut them into slices so as to form circles as regular as possible.
- In a bowl, combine all the vegetables, also adding the corn. Shell the pomegranate and add it to the other vegetables.
- Prepare an emulsion by mixing a little extra virgin olive oil with lemon juice (filtered), salt, pepper and fresh peeled and grated ginger (or ginger powder). Dress the salad with the emulsion, adding the grated lemon zest.
- Now proceed with the red turnips and cut out many small squares.
Beware of Red Turnips!
Turnips tend to “stain” other vegetables red. For this reason, it is recommended to add them to the salad after having already mixed the other vegetables.- Toast the almonds in a pan for a few minutes: roasting is important to enhance their aroma and make them more crunchy. It is recommended to take care not to burn them.
- Serve the salad on a serving dish, carefully arranging the slices of oranges on the edge of the plate. Accompany the salad with toasted almond slices.
Alice's comment - PersonalCooker
An explosion of color that brightens the table even more, a perfect mix to refresh the palate! In short, this is the salad proposed by My-personaltrainer for the Christmas holidays: you too can customize your perfect salad for Christmas day!Nutritional values and Health Comment on the recipe
The Fanciful Salad - Christmas Recipe - is a rich side dish to be included in a festive meal. It has a moderate energy intake, provided mainly by simple sugars. Proteins and fats are not excessive; fiber is present in good quantities. L "Salad Sfiziosa lends itself to any type of diet (allergic forms excluded). The average portion is around 50-100g (35-65kcal).
