MUSHROOM SALAD WITH RASPBERRY VINAIGRETTE

Years ago, a salad with this vinaigrette fruit would have been unthinkable (at least for me). I have to admit that even if you think traditional gazpacho salad and always have their place, it is clear that the evolving cuisine (though slowly and in small nuances) and is something against which, ultimately can not fight or stubbornly .

I really like mushrooms, so this seemed perfect salad to test the raspberry vinaigrette, and I admit I was pleasantly surprised. It was delicious. You should try it, recommend it. Also some colors are not you precious?

Ingredients:

- Canons
- Mushrooms
- A bunch of asparagus
- Cherry Tomatoes
- 100 g raspberry jam
- 100 ml extra virgin olive oil
- 50 ml vinegar
- Salt and pepper

Preparation:

We need only the tips of the asparagus. Mushrooms cleaned with a damp cloth.

Prepare the vinaigrette by first mixing the jam with the vinegar and some salt and finally the oil. Emulsified well.

In a skillet with a thread of olive oil, we grilled mushrooms. The pepper. Do the same with the asparagus tips.

On the platter we canons slightly seasoned with a little oil and salt. Add mushrooms, asparagus, tomatoes and dressed with raspberry vinaigrette.

Endive salad with vinaigrette TOMATO AND BLUE CHEESE

Almost at the door to leave for the beach, try to have a good list of salads, preferably more nutritious than I usually do, and thus is considered a main dish and not an escort. It's amazing variety of salads out there.

This is a completely different salad before. It is very crisp and the flavor is spicy (all we want, of course). You can choose other types of cheese, I loved it so ... do not miss the tomato vinaigrette.




Ingredients:

- Endive
- A large ripe tomato
- 2 or 3 cloves garlic
- Cheese (blue, Roquefort, Cabrales soft Gamoneu)
- Vinegar
- Pan
- Extra virgin olive oil
- Coarse salt or flaked


Preparation:

Wash well escarole, chopped and put in serving dish.

Cut the bread into cubes and fry until golden brown. Drain on paper towels.

Prepare the vinaigrette in the mortar as follows:

Chop the garlic, add salt and a bit of oil in the mortar mix we trying to crush the garlic and when it starts to emulsify, add more oil and vinegar. We emulsifying and add the grated tomato (with its "caviar" and all), beat well and try to align.

Incorporate tomato vinaigrette escarole, stir and then fried bread and cheese into small pieces.

CRISPY BACON SALAD WITH CHERRY TOMATOES

This salad is so colorful is the last of June. It has an excellent flavor and constrast a crunchy texture. I hope you like it.

Ingredients:

- Lettuce variety
- 6 or 7 slices of bacon
- 1 or 2 cloves of garlic
- Pan
- Cherry Tomatoes
- Quail eggs
- Sal
- Apple cider vinegar
- Extra virgin olive oil


Preparation:

Clean the leaves of lettuce, chopped and drain.

Crush the garlic cloves in a mortar, add salt, vinegar and olive oil. Mix well and dressed lettuce.

We cut the bacon into large pieces and fry without oil until golden and crisp you.

Cut the bread cubes, the fry and let drain on paper towels.

Cook the quail eggs a minute, peel them and cut in half as well as cherry tomatoes.

We ended up adding to the salad lettuce bacon, eggs, tomatoes and bread. We try and rectify if necessary. Dress with olive oil.

Vegetable Gratin

Ingredients:

• 1verre and a half of milk (water glass)
• 4oeufs
• A tablespoon of cornstarch
• 250g variety of vegetables boiled or steamed (potatoes, carrots, peas, cauliflower, beans)
• 2 cuillerées tablespoons grated cheese
• A teaspoon of salt
• 2 cuillerées tablespoons butter.

Preparation:

• Beat eggs with milk, add the cornstarch in the melted butter and cheese
• Add the chopped vegetables to taste steamed or boiled in salt water.
• Add the pepper and mix them with beaten eggs.
• Pour into a greased oven buttered and floured.
• Wear the oven for about 30 minutes.
• Serve this dish hot.