Since browsed still very much on this blog, I've decided to revive him somewhat. Contributions can also be found on the blog pages of the olive oil office.
I wish all visitors a happy new year 2008, and to a lot of appetite for all the finest olive oil!
After the holidays with rich meat consumption we need something light to calm the stomach and to spare. The new year is nearing, there are again enough to eat. In between there are in our salad. In winter, radicchio, endive, frisee, radicchio, and iceberg lettuce are in season, at least they are getting almost anywhere. For these varieties, plus some Tomatoes, green or red bell pepper, cucumber, onion and carrots, I prepare a big bowl of mixed salad as a starter, main course and dessert. Salad itself is a good thing that he really likes is only through the dressing. What some people poses problems. Let the whole finished dressing, salad coronations and similar dreadful stuff gone, it is vinegar and oil or dressing on Majonnaisenbasis. The latter we particularly like nobody, so I am preparing a vinaigrette of vinegar, mustard and olive oil. What is vinegar? Really matter as long as it's a really good vinegar. Balsamic is possible or a good wine vinegar (Vin Santo vinegar, for example), a honey or vinegar a fruit vinegar. The mustard comes either from Dusseldorf and is armed or from Dijon, and is also sharp. The olive oil should also be a good, I like to take a fruity Sicilian, brands or from Andalusia. But with the variation of these ingredients, you can bring about a variety of dressings, their only common feature: they all taste great. One example is a recipe for a vinaigrette, which is calculated for four people who want all eat the salad galore:
* 80 ml Vin Santo vinegar
* 1 teaspoon Dijon mustard
* 250 ml olive oil (olive dream)
* 1 teaspoon Himalayan salt or sea salt 1 pinch cayenne peppers
*
* black pepper
* 1 medium onion (or 3 shallots), finely diced
Preparation: Add the vinegar, mustard, salt, cayenne peppers and black pepper and salt in a large salad bowl and stir until the salt has dissolved. Now the olive oil in a thin run into the bowl and stir constantly. You'll find that forms a creamy emulsion, which is also intended (without mustard would not work, vinegar and oil separated from one another within a very short time). Then the diced onion and stir. The ingredients for the salad and pour in one after each fold. First, the hard salad ingredients like carrots, peppers, tomatoes and cucumber. The folding in not forget! Now the endive and radicchio, frisee and the chicory. In lifting! And the very end of the lettuce. Now serve immediately. There are some white bread, nothing more. Who now would not do without meat, but once the garnish with thin slices of smoked goose breast or lamb, including from the ham. Bon appetit!
PS Lots of oil, I know. The reason why many places salad does not taste, is the fear. The mere fear of fat. Eat a large portion of Christmas turkey with gravy, red cabbage and dumplings, take approximately the same amount of fat. The difference is that it is so non-saturated fatty acids Profundere. Reduce fat so better otherwise, never been to the salad!
