“When I was little a salad consisted of a few green leaves with cucumber slices and a tomato in quarters”: this is how the Swedish chef Tommy Miyllymäki begins his book
Salads
, recently published by Col & Col Ediciones.
The 200 pages that follow are dedicated to demonstrating that these preparations can be the opposite, and have evolved so much “that it is no longer just an accompaniment to the main dish, but it has become a meal in itself that can be so exciting. as tasty and pleasant ", in the words of the author.
Among its more than 90 recipes, organized by sections ranging from lettuce salads to classics such as Caesar, Niçoise or Greek; going through others with a potato or legume base and an interesting section on dressings and vinaigrettes, we can find ideas for all times of the year -in case you still think salads are for summer-, situations and tastes. There are some that improve with rest and are perfect to have waiting in the fridge when you return from work or the beach, others that are prepared in just three minutes and even ideas to dignify such reviled ingredients as iceberg lettuce (by running it on the grill and with a powerful Asian-style dressing).
Miyllymäki knows that the trick to getting an appetizing salad is in a good combination of flavors and textures, a generous dressing and not being afraid to introduce some surprise element that enhances the whole, and practices it recipe by recipe, as shown by the succulent images that accompany them (from photographer Charlie Drevstam). As they prepare salads everywhere, you will also find ideas to put out that fish sauce that you bought for a soup and was cornered in the pantry, the rest of the coconut milk that you have in the fridge or the celeriac that you bought because it looked like an alien and now you don't know how to use.
Do you think salads are very good but they are for people with little hunger and you have a lot, or do you want something unctuous and with a point of dirtyness? Some of the proposals in the book are such that they could end up in a sandwich or in a cold cake with a few slices with good sliced bread (special mention to the egg salad that you will see below). This vegetable spreading is complemented by a lot of tricks to treat lettuce or aromatic herbs well, lose the fear of including unconventional fruits and vegetables in this type of preparation or prepare pasta and rice in a way that takes up the maximum flavor. of the vinaigrettes.
Here are five recipes from the
Salads
book
to help you find inspiration when you have to think about simple and fresh lunches or dinners (while your creativity also claims its right to vacation).
CANONIES AND ARGULA WITH GORZONZOLA, FIGS, WALNUTS AND 'PROSCIUTTO'
The author spent a summer working in San Remo, on the Italian Riviera, and it was then that he tasted this salad, which he finds especially tasty “if the figs are so ripe they look like jam”.
If you live in Spain, it makes a lot of sense to change the prosciutto for a good Serrano ham (or recebo, if you feel like it and they give you the budget).
Ingredients
For 4 people
4 fresh figs
1 tablespoon of sherry vinegar
100 ml of extra virgin olive oil
2 teaspoons of honey
150 g of lamb's lettuce
150 g arugula
100 g walnuts
200 g gorgonzola cheese
16 slices of prosciutto
Salt
Freshly ground black pepper
Preparation
Chop the figs with your hands and arrange them in a large container.
Add the vinegar, olive oil and honey.
Add the lamb's lettuce, the arugula and the chopped walnuts.
Stir very carefully.
Season with salt and pepper.
Serve the salad on a platter.
Finish with crumbled gorgonzola cheese and slices of prosciutto or ham.
PUMPKIN, HAZELNUT, 'BEURRE NOISETTE' AND PARMESAN
There is only one trick to make this salad a resounding success: serve it immediately so as not to allow time for the
beurre noisette
to solidify.
Ingredients
For 4 people
800 g of zucchini
150 g roasted hazelnuts
100 g unsalted butter
3 tablespoons lemon juice
100 g of Parmesan cheese
Salt
Preparation
Slice the zucchini lengthwise and cut the hazelnuts into thick pieces.
Combine them in a large bowl.
Melt the butter in a saucepan over medium heat, continuing to beat until golden brown.
Pour it over the zucchini and stir carefully.
Plate and finish with parmesan flakes.
EGG, BEICON AND GREEN BEANS
Millymäki advises serving this hearty salad “as a side dish, as a side dish, or as part of a buffet” and not using undercooked eggs, as their yolk will spread across the plate making it look unappetizing.
Ingredients
For 4 people
For the Dijon mayonnaise
100 ml mayonnaise
1 tablespoon Dijon mustard
1 tablespoon of water (optional)
Freshly ground black pepper
Salt
What's more
6 eggs
100 g bacon
100g round green beans
1 red onion
Preparation
Put the eggs in a saucepan with cold water over the heat.
When the water begins to boil, reduce the heat by half and cook for six minutes.
Remove and reserve.
For the Dijon mayonnaise, mix the mayonnaise and mustard in a bowl.
Add the tablespoon of water if it thickens too much.
Season with salt and pepper.
Sauté the bacon in pieces in a frying pan without oil until slightly golden, add the small chopped green beans and keep them on the heat for one more minute.
Quarter the eggs and place them on a flat plate.
Distribute points of mayonnaise on them.
Finish with the bacon, beans and finely chopped red onion on top.
POTATOES WITH CURRY 'REMOULADE'
The author advises to adapt the
French
remoulade
sauce
to your liking, adding the amount of seasonings you prefer and chopping the pickles more or less;
He loves the way curry goes, and advises serving the salad with a piece of grilled fish or roast beef.
Ingredients
Curry remoulade
1 tablespoon of shallot
1 tablespoon of diced red apple
1 level teaspoon curry
125 ml of mayonnaise
100 g pickled gherkins
Vegetable oil
Salt
What's more
1 kg of cooked potatoes
200 g leek
1 red apple
100 ml sour cream
1 red onion
½ bunch of dill
Salt
Preparation
For the
curry
remoulade
, sauté the finely chopped shallot, diced apple tablespoon, and curry in a skillet over medium heat for one minute.
When cool, mix with mayonnaise and finely chopped pickles.
Rectify with salt.
Mix together the chopped potatoes, the sliced leek, the diced apple, the sour cream and the curry remoulade.
Rectify with salt.
Arrange everything in a salad bowl and finish with the red onion in thin slices and the chopped dill.
CABBAGE, SOY, CHILI, SALMON, CORIANDER AND LIME
This is a really delicious salad, similar to a coleslaw but with the power of salmon and soy sauce.
"The most important thing is that both the vegetables and the salmon do not get too watery, so you should only marinate them for a few minutes," says its author.
Ingredients
For 4 people
300 g red cabbage
1 red chili
Zest and juice of 2 limes
1 clove garlic
200 g of fresh salmon
2 tablespoons soy sauce
200 g mayonnaise
½ bunch of coriander
Salt
Preparation
Combine the julienned cabbage, the thinly sliced chili, the zest and lime juice and the grated garlic in a salad bowl.
Add the diced salmon about a centimeter thick and let it rest for five minutes.
If the cabbage releases too much water, remove some of the liquid.
Then add the soy and mayonnaise and stir.
Season with salt and finish with the chopped coriander.
