3 salad recipes to prepare during a heat wave

It is Summer ! Why do you cook for hours? English head Gulf Anderson She got that and made three salad recipes, a little more elaborate – to wow your friends or brighten up your day at the office.

Fennel salad, celery, apple with creamy almond dressing

Enough for 2 people as a main dish or 4 people as a side dish

“This salad has the crunch of fennel and celery and the sweetness of a creamy almond dressing, which will soften its strong flavors. It tastes delicious on its own and also pairs well with grilled fish. Vinaigrette can be combined with just about anything and can easily be stored for up to a week in the refrigerator, so you can easily double doses. So try dipping a lettuce leaf in it…tender! “

Ingredients

for power:

  • 50g almonds (with skin), coarsely chopped
  • 2 crunchy apples, gala or rennet
  • 2 fennel onions
  • 5 celery sticks
  • A handful of pea sprouts (about 40 g)

For dressing:

  • 100g almonds (with skin)
  • 150 ml of almond milk or water
  • 1 orange
  • 60 ml extra virgin olive oil
  • 30 ml apple cider vinegar
  • 1 small garlic clove, peeled
  • Sea salt and black pepper

Prepare

Start with the vinaigrette, preferably the day before if you can. Put the almonds in a bowl, pour the almond milk or water, cover and leave to soak overnight. If you do not have time, put the almonds in a saucepan with the liquid, cover and simmer for 15 to 20 minutes to soften them a little, before letting them cool. Cut a thin slice from the top and bottom of the orange, put it on a board and cut the peel and rind. Cut orange slices between the membranes, remove the seeds, then put them in a blender.

Add olive oil, vinegar, garlic, and soft almonds to a blender with the remaining soaking liquid. Mix to get a smooth sauce. If it’s too thick, add almond milk or water, a tablespoon at a time, until you reach your desired consistency. Add salt and pepper to taste. Reservation.

Place a skillet over medium heat, add the chopped almonds and roast, stirring occasionally, until the color begins to color and the aroma is released. Pour into a plate and leave to cool.

Cut the apples into quarters, dress them, cut them into small cubes and put them in a large salad bowl. Quarter the fennel bulbs into 5-mm-thick slices and add them to a salad bowl. Cut the celery into 5 mm thick slices and add them too. Put half of the pea sprouts in the salad, pour in the dressing and stir so that all the vegetables are well covered.

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