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50 Recipes of Fresh Spring and Summer Salads

50 Recipes of Fresh Spring and Summer Salads

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50 Recipes of Fresh Spring and Summer Salads

Lunghezza:
105 pagine
22 minuti
Pubblicato:
May 8, 2011
ISBN:
9782364440357
Formato:
Libro

Descrizione

The sunny days announce vacations, barbecues, fruit and vegetables that will color our plates, whether to accompany grilled meats and entries or for a light meal, this book is for you, 50 ideas that will make you appreciate the sunny days

Pubblicato:
May 8, 2011
ISBN:
9782364440357
Formato:
Libro

Informazioni sull'autore

Pierre-Emmanuel Malissin a fait l'école Hôtelière de Nîmes, puis a passé 10 ans à faire les saisons sur la côte d'azur et le grand sud.Reconvertit dans les métier du web, il y a 5 ans il a décidé de marier les 2 mondes, épicurien, animateur de plusieurs sites de cuisine, il a décider de publier ses recettes en livre numérique pour partager sa passion.


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50 Recipes of Fresh Spring and Summer Salads - Pierre-Emmanuel Malissin

Tabbouleh

Eggplant Salad with Tomatoes

Ingredients for 4 persons:

3 eggplants

3 tomatoes

1 lettuce

150g (5.30 oz) sweet onions

2 tablespoons of olive oil

4 yoghurts

3 tablespoons of chopped flat parsley

6 mint leaves

Salt

Pepper

Preparation: 10 minutes

Cooking Time: 15 minutes

Difficulty Level: Easy

Cost: Economical

Preparation:

Wash the eggplants. Cut them in slices then steam them. Cool down

Peel and slice the onions

Peel and stone the tomatoes. Cut them in dices

Wash and chisel the herbs

Mix the olive oil with the yoghurts and the herbs. Add salt and pepper

Mix the eggplants, onions and tomatoes

Arrange the salad on plates. Over this deposit the mixture of vegetables. Sprinkle with sauce

Serve chilled

Avocado, Shrimp and Mango Salad

Ingredients for 2 persons:

1 mango

1 avocado

1 green salad leaves

Shrimps (4 per person)

For the dressing:

Raspberry Vinegar

Passion Fruit Juice

Preparation: 30 minutes

Cooking Time: 15 minutes

Difficulty Level: Easy

Cost: Economical

Preparation:

Cook the shrimps until they are roasted

Peel the shrimps and cool them down

Cut the mango and the avocado in cubes and mix them

Line a plate with the green salad

Over it, put a bit of the mixture mango/avocado and add 4 shrimps

Sprinkle the dressing made with strawberry vinegar and passion fruit juice

Avocado Salad with Tofu and Smoked Salmon

Ingredients for 4 persons:

2 avocadoes

1 lime

2 slices of smoked salmon

100 g (3.50 oz) of tofu with herbs

4 nice lettuce leaves

A few sprigs of dill for the sauce

1 tablespoon of olive oil

1 tablespoon of shallot vinegar

1 tablespoon of vegetable stock

Salt

Pepper

Preparation: 30 minutes

Difficulty Level: Easy

Cost: Economical

Preparation:

Peel the avocadoes and cut the flesh into strips. Sprinkle with the juice of half a lemon

Cut the smoked salmon into strips. Mix it with the rest of the lemon juice, the oil, salt and pepper. Let it marinate in the fridge for 1 hour.

Cut the tofu in dices. Wash and spin dry the lettuce in strips

In a salad bowl, mix the marinated salmon and the marinade with the tofu and the lettuce salad

Mix the vinegar, the vegetable stock and the olive oil. Add salt and pepper. Drizzle it in the salad bowl. Mix and add the dill

Cucumber, Carrots and Grapefruit Salad

Ingredients for 6 persons:

1 cucumber

3 carrots

2 pink grapefruits

2 small white onions

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