The first week of September was never easy. Whether or not you had vacations in August, you are invaded by the feeling that an era of sprawl is ending and a time of forced normalcy begins. Goodbye to being like Moñoño, hello to contention.
Stopping being subscribed to Russian salad, bravas, ice creams and gin and tonics should not inevitably lead us to grilled breast with iceberg lettuce and cork tomato. A smarter option is salads with vegetables, fresh, light, tasty and colorful. In the video above you have one with green and white beans, egg and peppers, and another with roasted eggplant, tomatoes and aromatic herbs, both adapted from the book Six seasons: the new kitchen with vegetablesby Joshua McFadden. Joy guaranteed with both.
BEANS SALAD WITH EGG AND PEPPERS
Ingredients
for 4 people
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300g bobby green beans
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250 g white beans
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4 eggs
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100g pickled onions
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100 g pickled piparras (green chillies)
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2 tablespoons capers
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1 bunch of parsley
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1 lemon
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extra virgin olive oil
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Salt and freshly ground black pepper
Preparation
- Cook the green beans in boiling salted water for about 5 minutes. Try them, and if they are still very hard, leave one more minute, and so on until they are ready.
- Remove them with a slotted spoon and transfer them to a bowl with ice to stop the cooking.
- In the same water, cook the mollet eggs for five minutes. After that time, cool under the tap and reserve.
- Julienne the pickled onions.
- Finely chop the parsley stems like chives and leave the leaves whole. Chop the peppers.
- Mix the green beans with the beans, the pickled onion and the parsley in a bowl. Dress with olive oil, black pepper and salt, and stir.
- Serve with the shredded eggs on top, the minced peppers, capers, the lemon zest and a splash of its juice.
AUBERGINES SALAD WITH TOMATOES AND HERBS
Ingredients
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600 g of aubergines
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300 g of cherry tomatoes
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1 large red onion
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50g croutons
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Two bunches in total of assorted aromatic herbs (basil, mint, chives and coriander)
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4 tablespoons sherry vinegar
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extra virgin olive oil
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Salt and freshly ground black pepper
Preparation
- Cut the aubergine into thick and elongated pieces and place it on a baking tray covered with parchment paper. Chop the red onion into wedges and add it.
- Cook at 220º degrees for about 15 minutes. After that time, wet the aubergine and onion with a good splash of olive oil, turn them over and roast for about 10 more minutes or until the aubergines are tender. Take them out of the oven and let them cool down.
- Season the aubergines and onion with the sherry vinegar, salt and plenty of black pepper, and stir gently.
- Cut the tomatoes in half. Separate the leaves from the cilantro stems. Chop them with the chives.
- Combine the aubergines with the tomatoes, the coriander, mint and basil leaves, and the croutons. Stir gently again.
- Season with plenty of olive oil, taste and adjust the salt if necessary. Top with the chives and chopped coriander stems.
If you make these recipes, share the result on your social networks with the hashtag #RecipesComidista. And if they go wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#salads #vegetables #recover #summer