Crispy, light and tasty green salad: light recipe, here

A fresh salad with a combination of textures and the crunchiness of the seeds.

A fresh salad with a combination of textures and the crunchiness of the seeds.

Recipe for 4 people.

Classic (no restrictions), Low Carb, Gluten Free, Vegetarian

Preparation: 00:30

Interval: 00:00

TOOLS

1 cutting board(s), 3 bowls, 1 salad bowl or bowl, 1 skillet(s), 1 skillet(s), 2 plate(s), 1 salad spinner (optional), 1 whisk (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the green salad

– 2/3 bunch(s) of watercress, in florets

– 2/3 bunch of iceberg lettuce, cut into thin strips

– 1/2 cup(s) parsley (leaves)

– 1/2 cup(s) coriander (leaves)

– 4 tablespoons dill (sprigs)

– 200 g of coarsely crumbled gorgonzola (or blue cheese)

Ingredients Quail eggs

– 24 quail eggs

– 2 teaspoons of vinegar ^THE

Sauce ingredients

– 4 tablespoons of lemon (juice)

– Salt to taste

– 1 clove(s) of garlic, unpeeled, whole

– 1/2 cup(s) of extra virgin olive oil

– 2 tablespoons corn oil (or sunflower seed oil)

– pepper to taste ^THE

Ingredients Seeds

– 4 tablespoons of flaked almonds

– 2 tablespoons of pumpkin seeds ^THE

– 2 tablespoons of sunflower seeds ^THE

– 2 teaspoon(s) of white sesame

– 2 teaspoons celery seeds (or coriander seeds) ^THE

– 1/2 teaspoon(s) of chilli pepper ^THE

– olive oil to taste

– spicy paprika to taste ^THE

– Salt to taste

PREPARATION:

1. Separate the recipe ingredients and utensils.

2. Start by toasting the seeds to give them time to cool (see preparation).

3. Then cook the quail eggs because they too will have to cool (see preparation).

4. Wash, chop and soak the green salad ingredients (watercress, lettuce, parsley, cilantro and dill) in a bowl with sodium hypochlorite solution.

PREPARATION:

Seeds: (do this step before starting pre-preparation):

1. In a large pan, greased with a drizzle of olive oil, distribute all the seeds and season with a pinch of salt, another pinch of spicy paprika and chilli pepper.

2. Place over low heat and toast, stirring constantly, until lightly browned, about 5 minutes. Be careful not to burn yourself.

3. Remove from the heat, transfer to a plate, spread well and leave to cool.

4. Next, cook the quail eggs.

Quail eggs (do this step before starting pre-preparation):

1. Place the quail eggs in a pan, cover them with water and add the vinegar.

2. Place over high heat and when the water boils, lower the heat to medium.

3. Cook for 3 minutes if you prefer the yolk not to be too hard or 5 minutes if you prefer well-cooked eggs.

4. Continue pre-preparation.

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, enjoy it immediately, because the recipe has no interval.

Quail eggs:

1. Once the quail eggs have cooked, drain them.

2. Place in a bowl of ice water to stop cooking and cool.

Sauce:

1. In a bowl, dissolve the salt in the lemon juice.

2. Add the garlic clove, olive oil, oil and pepper.

3. Beat with a fork or wire whisk to emulsify.

4. Set aside.

Green salad:

1. Remove all leaves and herbs from the hypochlorite solution, drain and dry in a juicer or with paper towels.

2. Mix in a bowl or salad bowl and set aside.

3. When ready to serve, season with the sauce (reserve some for the quail eggs).

Quail eggs:

1. Peel the eggs and cut them in half lengthwise.

2. Place on a plate with the egg yolks facing up. With a teaspoon of coffee season with a little sauce.

FINALIZATION AND ASSEMBLY:

FINALIZATION AND ASSEMBLY:

1. When ready to serve, remove the garlic clove from the sauce.

2. Transfer the dressed salad to a serving plate or, if you prefer, divide it among the plates.

3. Crumble the gorgonzola and distribute it on top.

4. Arrange the quail eggs.

5. Distribute the toasted seeds.

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.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

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.