Cooking recipes: here are some ideas for making salads, stars of the summer

An Italian salad (©Living Green)

The weather for the next few days smells like summer. With some record temperatures expected from Wednesday June 15 on a good part of the country, what could be better than a salad to cool off?

Here are some recipe ideas.

Italian salad

For 4 people :

  • 1 Ideal Living Green Salad,
  • 4 tomatoes of different colors,
  • 1 C. capers,
  • 50 g of pine nuts,
  • 20 g of fresh basil,
  • 10 cl of olive oil,
  • 1 clove of garlic,
  • candied lemon zest,
  • some Nice olives.

Wash the tomatoes and cut them into slices. Arrange them on a serving platter, placing Ideal Salad in the centre.

For the pesto, put the basil, pine nuts, garlic and half the oil in the bowl of a blender and blend until smooth. Then add the rest of the oil and blend again.

Drizzle the pesto over the tomatoes. Add the candied lemon zest, olives and capers. Sprinkle everything with fleur de sel and freshly ground pepper.

Anti-waste tip: if you have a little pesto left, you can put it in a jar and keep it in the fridge for a few days.

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Landaise salad with lettuce & grated carrots

Landaise salad with lettuce and grated carrots
Landaise salad with lettuce and grated carrots (© Florette)

For 4 people :

  • 120 g of Florette lettuce,
  • 180 g Florette grated carrots,
  • 1 new onion,
  • 16 slices of dried duck breast,
  • 80 g of potatoes to be cooked Sarladaise style,
  • ½ punnet of Florette chives,
  • 6 cl of olive oil,
  • 1 C. mustard,
  • 1 C. balsamic vinegar.

Pan-fry the potatoes in a Sarladaise style. Chop the new onion then set aside. Using a whisk, emulsify the mustard, olive oil and vinegar.

Place a lettuce base on each plate, add the potatoes, grated carrots, slices of duck breast. Sprinkle with cubes of Ossau Iraty (optional), chopped new onions and chives. Season with vinaigrette. Enjoy immediately.

Arugula salad with figs, fresh goat cheese, candied tomatoes and ham

For 4 people :

  • 100 g of arugula leaves,
  • 8 fresh figs,
  • 200 g of fresh goat cheese,
  • 150 g sundried tomatoes,
  • 4 slices of Bon Paris ham preserved without nitrite -25% Herta salt,
  • 4 tbsp. tablespoon olive oil,
  • 3 tbsp. tablespoon balsamic vinegar,
  • salt pepper.

Rinse the figs and cut them into quarters. Place the arugula in a presentation dish. Add the pieces of figs, the candied tomatoes and small quenelles of fresh goat cheese made with two teaspoons. Cut the slices of ham into regular strips, roll them on themselves and place them delicately on the salad. Pour the olive oil and balsamic vinegar into a small bowl, season with salt and pepper then whisk vigorously with a fork. Pour the dressing over the salad and enjoy.

Apricot and Strawberry Salad Zero Pesticide Residue

For 4 people :

  • 8 apricots and 250 g of Zero Pesticide Residue gariguette strawberries,
  • 10 almonds,
  • 4 almond crisps.
  • Syrup: water, honey, mint leaves, sprig of rosemary, basil flowers.

Pour 30 cl of water into a saucepan to make a little aromatic syrup. Heat it with a large tablespoon of honey, crushed mint leaves and a sprig of rosemary. Leave to infuse after boiling.

Mix the apricots and strawberries cut into quarters. Drizzle with the filtered aromatic syrup.

Crush about fifteen almonds and a few almond crunchies and spread over the fruit to add crunch. Decorate with a few mint leaves and basil flowers.

APEI Agency

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