And if we tasted lukewarm salads?
Combining cooked and raw foods, these salads, also known as “hot and cold”, are essential when winter sets in and temperatures drop.
At a time when we enjoy gratins, raclettes and other specialties dripping with cheese, they are the ideal dish to innovate on the plate in a healthy way.
Just as comforting as they are rich in benefits, they have the advantage of being prepared in no time at all.
No more excuses, this winter we eat salad.
To discover
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Key ingredients
Among the many fruits, vegetables, cereals, legumes and animal proteins that can slip into a lukewarm salad, certain foods are enjoying dazzling success.
This is the case with lentils.
Associated with the tenderness of feta, the sweetness of carrots, the tenderness of turkey, or even worked in the oriental style with cumin and fresh herbs, they provide a wide range of healthy and gourmet recipe ideas.
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Potatoes are another great ingredient.
At the heart of a Parisian salad, accompanied by peas, pancetta and a mint sauce, or combined with red cabbage and smoked herring, they offer endless possibilities.
Finally, green vegetable aficionados will be delighted to discover recipes that are as gourmet as they are good for your health: green bean salad and its crushed egg vinaigrette, buddha bowl of kale and broccoli or semi-raw, semi-raw vegetable salad. -cooked with leeks, gourmet peas and asparagus.
Our best warm salad recipes
In images, in pictures
See the slideshow32 photos
See the slideshow32 photos
A hodgepodge of textures, flavors and temperatures
There are a thousand reasons to start making warm salads: their simplicity, their speed, their health benefits, but also their originality.
By associating raw and cooked products, we obtain surprising games of textures and flavors, like the salad of vinegared shiitake mushrooms and its smoked tofu signed by the talented starred chef Adeline Grattard.
We also discover cold and hot salads from abroad.
In Thailand, you can taste a grilled beef salad, combining small cucumbers, fresh peppers and onions, all enhanced by coriander and fresh mint.
As for shellfish, chef Patrick Jarno proves that seafood products also have their place in warm salads, combining perfectly golden scallops with chickpeas,
together with a herb sauce.
Something to please everyone!