Typical canteen salad, served here with low-carb garlic toast: light, refreshing and low in calories
A very traditional salad in Italian canteens, but with flourless toast.
Recipe for 2 people.
Classic (no restrictions), Low carb, Gluten free, Vegetarian
Preparation: 01:00
Interval: 00:00
TOOLS
1 cutting board(s), 3 bowls (1 non-metallic), 1 strainer(s), 1 grater, 1 non-stick baking tray(s), 1 silicone mat (optional), 1 serving plate(s), 1 wire whisk, 1 salad spinner (optional)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for the Cantina salad
– 4 straight lettuce leaves, torn into pieces (or curly lettuce)
– 4 endive leaf(s) (central leaves), torn
– 2 bunches of watercress, threshed
– 8 rocket leaves
– 1/2 unit of persimmon tomato, cut into slices
– 1/2 unit of fresh fennel, cut into slices
– 150g canned organic hearts of palm (drained weight), cut in half diagonally
– 150 g of buffalo mozzarella balls (or a slice of mozzarella)
Ingredients Oregano vinaigrette dressing
– 1/2 clove of minced garlic
– 1 and 1/2 tablespoons of white wine vinegar
– 1 tablespoon of chopped capers
– 1/2 cup(s) of extra virgin olive oil
– 1 tablespoon chopped parsley
– 1/2 tablespoon(s) of dried oregano THE
– pepper to taste THE
– salt to taste (if necessary) (optional)
Low carb garlic toast ingredients
– 170 g of mozzarella
– 4 tablespoons of almond flour
– 2 tablespoons of cream cheese
– 1 tablespoon chopped garlic
– 1/2 tablespoon(s) of dried oregano THE
– Salt to taste
– 1 unit of eggs
– 1 teaspoon(s) of chemical yeast THE
– extra virgin olive oil to taste (for greasing)
Finishing ingredients:
– whole black olives, pitted to taste
PREPARATION:
1. Preheat the oven to 180°C to cook the garlic toast.
2. Separate the recipe ingredients and utensils.
3. Start by making the garlic toast (see preparation).
4. Wash the lettuce, endive, watercress and rocket leaves and place them in a bowl with sodium hypochlorite solution.
5. Separate other ingredients and utensils from the recipe.
6. Wash and dry the tomato and cut it into slices of approximately 0.5 cm.
7. Wash and dry the fennel, remove the outer leaves, but only cut them into slices when composing the salad.
8. Wash the hearts of palm under running water to remove any residues of the preserve and cut them in half diagonally.
9. Place the capers in a colander, wash them under running water to remove excess salt, drain them well and chop them.
10. Peel and mince the garlic for the vinaigrette.
11. Wash the parsley from the vinaigrette, dry it and chop it. Book on absorbent paper.
12. If you purchased black olives with seeds, remove them.
PREPARATION:
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, do it now because the recipe does not require an interval.
Low Carb Garlic Toast (do this step before you start pre-prep):
1. Peel and chop the garlic and grate the mozzarella.
2. In a non-metallic bowl, mix the mozzarella, almond flour, cream cheese, garlic, oregano and salt.
3. Microwave on high power for 1 minute.
4. Remove from the microwave, mix and place again for another 30 seconds, on high power.
5. Add the egg and yeast to the dough and mix well.
6. Grease a non-stick baking tray very well with olive oil, or use a silicone mat. The dough is soft, so, with the help of a spoon, take portions of dough and place them on the baking tray, leaving space between them, because they will expand during cooking.
7. Place in a preheated oven at 180°C.
8. Bake for about 15 minutes or until golden brown.
9. Continue pre-preparation (step 4).
Oregano Vinaigrette Dressing:
1. Place the chopped garlic, vinegar, chopped capers, extra virgin olive oil, parsley, oregano and pepper in a bowl – don’t add salt now as the capers are quite salty.
2. Beat with a whisk to combine.
3. Check the salt and add it if necessary.
Cellar Salad:
1. Remove the green leaves from the sodium hypochlorite solution.
2. Wash under running water. Dry or spin dry.
3. Cut the fennel into slices and set aside on a serving plate.
Garlic Toast:
1. Remove the toasted garlic from the oven when it is golden brown.
2. Assemble the salad to serve.
FINALIZATION AND ASSEMBLY:
1. Assemble the salad on a serving plate, “canteen” style or, if you prefer, arrange it directly on the plates.
2. First place the interspersed green leaves.
3. Drizzle with ⅓ of the oregano vinaigrette dressing.
4. Arrange the tomato slices, fennel slices, heart of palm billets and mozzarella balls or slices on top.
5. Drizzle with another ⅓ of the oregano vinaigrette.
6. Complete with whole pitted black olives.
7. Place the low-carb garlic toast on another plate or on plates next to the cafeteria salad.
8. Serve the remaining vinaigrette dressing separately.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
