A classic salad, with a smoky flavor and a touch of mint.
A classic salad, with a smoky flavor and a touch of mint.
Recipe for 6 people.
Classic (no restrictions), Gluten Free
Preparation: 00:45
Interval: 00:00
TOOLS
1 cutting board(s), 1 potato peeler (optional), 1 grater, 5 bowls, 1 shallow baking dish (or more), 1 rack
EQUIPMENT
conventional + mixer
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients Cassava chips
– 3 units of cassava, large, cut into thin slices
– 1 and 1/2 teaspoons paprika (optional) B
– Salt to taste
– pepper to taste B
– olive oil to taste
Mint Sauce Ingredients
– 6 tablespoons of mint, coarsely chopped
– 3/4 cup(s) of mayonnaise
– 3/4 unit of lemon (zest and juice)
– 6 tablespoons of natural yogurt
– Salt to taste
– pepper to taste B
Ingredients: smoked chicken sausage
– 1 carrot(s) 1/2, peeled and grated lengthwise
– 3 stalks of celery (about 10 cm each), cut into medium cubes
– 4 and 1/2 slices of pineapple, peeled and cut into medium cubes
– 750 g of smoked chicken, cut into pieces
– 3/4 unit of red onion, cut into thin slices or half-moons
– 6 tablespoons of coarsely chopped walnuts
– Salt to taste
– pepper to taste B
Finishing ingredients
– mint to taste (leaves)
PREPARATION:
1. Preheat the oven to 220°C.
2. Start by preparing the cassava chips (see preparation).
3. Add a little water to heat it. Cut the onion into thin slices or half-moons and leave it to soak in a bowl of warm water until ready to assemble the sausage.
4. Separate other ingredients and utensils from the recipe.
5. Wash, peel and grate the carrot on the thick side of the grater, lengthwise, like “spaghetti”. Wash and cut the celery into medium cubes. Store both in a bowl large enough to prepare the salpicão.
6. Wash, peel and cut the pineapple into medium cubes. Set aside in the bowl with the carrot and celery and refrigerate until ready to assemble.
7. Coarsely chop the walnuts and set aside in another bowl.
8. Remove the skin from the smoked chicken, preferring to shred the breast. Using two forks, chop only the amount you will use in this preparation. Place the chopped chicken in a bowl and place it in the refrigerator. If you have any leftovers, freeze them for another recipe.
9. Squeeze the lemon and set it aside on absorbent paper. Squeeze the juice into the sauce.
10. Wash the mint well and let it dry on absorbent paper.
PREPARATION:
Mandioquinha Chips – Cook (do this step before starting pre-preparation):
1. Wash and cut the cassava (it is not necessary to remove the skin), preferably with a mandolin, into thin slices of no more than 0.3 cm.
2. Spread the slices on paper towels, cover with more paper towels and press to remove moisture.
3. Arrange the slices in the center of a baking dish, add the paprika (optional), salt, pepper and drizzle with a drizzle of olive oil. Toss to coat all slices.
4. Arrange the cassava slices, without overlapping them, in one or more shallow baking trays greased with olive oil.
5. Bake for 10 minutes in the preheated oven.
6. After this time, turn the slices and let them cook for another 10 minutes or until they are golden and crispy. Be careful not to toast, oven time may vary.
7. While the cassava is cooking, continue the preparation (point 3).
Cassava chips:
1. After 20 minutes, check if the mandioquinhas are crispy and golden.
2. Remove from the oven and season them while still hot with salt. Mix to distribute it well.
3. Remove from the pan and let cool on a wire rack to room temperature.
ENTRY or DESSERT
If you have chosen to prepare an appetizer or dessert, take the opportunity to prepare it since this recipe does not require an interval.
Mint sauce:
1. In a bowl, using a mixer, mix and beat the sauce ingredients (mint, mayonnaise, lemon juice and zest, natural yogurt, salt [opcional] and pepper). Keep some mint leaves for finishing.
2. Beat well to chop the mint.
3. Season with salt and pepper.
4. Set aside.
Smoked chicken sausage:
1. Remove the sausage ingredients from the refrigerator.
2. In the bowl where you put the vegetables (grated carrot, celery and diced pineapple), add the smoked chicken cut into pieces and mix.
3. Drain the sliced ​​red onion, add it to the other salpicão ingredients and mix well.
4. Add the chopped walnuts.
5. Mix the mint sauce well and add it to the sausage.
7. Mix well and season with salt and pepper.
FINALIZATION AND ASSEMBLY:
1. Serve the salpicão on a serving plate or, if you prefer, distribute it among the plates.
2. Place the cassava chips on another plate, or in individual bowls, to accompany them.
3. Decorate the sausage with mint leaves.
b) 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.
