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Lentil, Kale and Roasted Butternut Squash Salad
A very nutritious and satisfying salad, with an original combination of flavors. It has kale, spiced lentils, roasted pumpkin, orange, avocado, almonds and cashew cheese. It's the brainchild of Mudrá's kitchen team (@mudraplantbased).
INGREDIENTS (for 2 servings):
Kale, 100 gr
Roasted pumpkin, 100 gr
Preparation of lentils, 160 gr
Avocado, 1 u
Orange segments, 8 u
toasted almonds, 40 gr
Cashew cheese, 160 gr (available in dietetics)
Harissa-style dressing, 60 g
For the lentils (yields 6 servings)
Lentils, 1 cup
Chopped white onion, 1 cup
Coriander, cumin, mustard, 2 tsp
fresh oregano, ½ sprig
Bay leaf, 1 leaf
Olive oil, c/n
Water, c/n
For the Harissa-Style Dressing (makes 6 servings):
Oil, 1 tbsp
Vinegar, 1 tbsp
Lemon juice 1 teaspoon
honey, 1 tbsp
Ají panca paste, 80 gr (in dietetics and Chinatown)
Cumin and coriander, 3 gr each
Ground chili pepper, 1 pinch
Merken, 1 pinch
PROCESS:
Wash and hydrate the lentils with plenty of clean water for 24 hours.
Heat oil in a pan, add the chopped onion and fry.
Add the lentils, herbs and water.
Let cook over medium-low heat until tender.
Arrange pumpkin pieces with olive oil, salt, and pepper on a baking sheet.
Cook at 160° until tender and slightly golden.
Toast the almonds in a skillet over medium heat, taking care not to burn them.
Wash the kale, remove the leaves and dry well.
Peel the orange and separate its segments carefully.
Finely slice the avocado.
Make the dressing, integrating all the ingredients and mix with the kale leaves.
Add sea salt and massage the leaves so that they are well soaked.
In a deep plate, form a crown with the kale, place the lentils in the center and arrange the pumpkin pieces and the orange segments on top.
Add the avocado slices and toasted almonds.
Finish with small cashew cheese quenelles.
Tomato salad with watercress, feta cheese and capers
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This very fresh salad combines with all kinds of proteins. It has round and cherry tomatoes, watercress, feta cheese and capers. It is a proposal by Gustavo Iribarren, head chef of the Rufino (@rufinoarg) meat restaurant.
INGREDIENTS (for 2 servings):
Round tomato, 400 gr
Cherry tomato, 400 g
Watercress, 160 gr
Feta cheese, 80 g
Capers, 40 gr
For the dressing:
Olive oil, 100 ml
Lemon juice, 60 ml
PROCESS:
Clean the round tomatoes and make a slight cross-shaped cut at one end.
Place in a pot of boiling water for about 20 seconds.
Remove from the water and remove its skin (this way, it will come out easily).
Cut the round tomatoes into eight wedges and the cherry tomatoes into half.
Place in a bowl and add salt.
Mix the lemon juice with the olive oil and add to the tomatoes.
Fry the capers and reserve.
For the assembly, serve first the tomatoes, then the washed and dried watercress leaves, add the feta cheese flakes and the fried capers.
Finish with a drizzle of olive oil and season to taste.
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Garden salad with almonds
A warm option, very tasty and with a very tempting mix of textures on the palate. It has green leaves, grilled eggplants and zucchinis, toasted almonds and poached egg. It is prepared by Natalia Czerwonogora, chef of the Italian canteen Cosi Mi Piace (@cosimipiaceok).
INGREDIENTS (for 2 servings):
Arugula, 200 gr
Radicchio, 600 gr
Eggplant, 60 g
Zucchini, 60 gr
Egg, 2 u
Sliced almonds, 200 gr
Olive oil, c/n
PROCESS:
In a pan over low heat, toast the almonds for a couple of minutes, taking care not to burn them.
Reserve.
Cut the cleaned eggplant and zucchini in half.
Make several diagonal cuts inside and sprinkle with salt and a little olive oil.
Take to the grill, grill or oven and cook for about 10-15 minutes.
Let warm, cut into cubes and reserve.
For the poached egg, submerge in hot water and cook for three minutes.
Immediately stop by cold water and remove the peel with the help of a spoon.
In a deep plate, add the cleaned rocket leaves and the chopped clean radicchio.
Add the roasted vegetables and almonds.
Finally, crown with the poached egg and finish with olive oil, salt and pepper.
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Green salad, prawns, pears and blue cheese
An alternative with Gourmet touches to surprise at any meeting. Combine green leaves, sautéed prawns, malbec pears and blue cheese. It is offered by the bodegón La Capitana (@bodegondelacapitana).
INGREDIENTS (for 2 servings):
Lettuce, 120 gr
Arugula, 40 gr
Blue cheese, 80 gr
For the garlic prawns:
Prawns, 12 u
Olive oil, c/n
White wine, 60ml
Garlic, 2 cloves
smoked paprika, to taste
parsley, to taste
For the Malbec reduced pears (yields 4 servings):
Pears, 4 u
Malbec wine, 1.5 lt
Cornstarch, 40 gr
Sugar, 500 grams
Butter, c/n
PROCESS:
Wash the green leaves.
Cut the lettuce into not-so-thin slices and mix with the arugula.
Reserve.
Peel and wash the prawns well.
Finely chop the garlic and fresh parsley.
Place oil in a frying pan over high heat and brown the prawns on 3 on each side.
Lower the heat, add a little more oil and add the garlic.
Sauté for a few minutes, stirring constantly, and deglaze with the white wine.
Add the parsley, smoked paprika and salt.
Cook for 5 more minutes and remove.
Heat the wine with the sugar in a deep pot.
When it boils, add the whole and peeled pears.
Lower the heat and cook until tender.
Remove the pears and let cool.
Bring the liquid back to a boil and thicken with the cornstarch, stirring well.
Let cool.
For the assembly, make a mattress with the green leaves, add the prawns with garlic, then the pears with malbec and finish with the blue cheese in pieces.
Sauté with the Malbec reduction.
look too
The best prawn recipes for these holidays