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Thursday, May 14, 2020

2 Quick Salad recipes

2 Quick Salad recipes

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2 Quick Salad recipes

Colorful salad

Original Italian name: Condijun
Place of origin: Liguria, Northwest Italy
The Colourful salad is the most wonderful variation of Italian spring salads. This recipe comes from Liguria, Northwest Italy, a beautiful place where locals cultivate vegetables for many centuries.
I always love this colorful salad because it fumes like Spring itself. You can enjoy this salad through all-around the year because practically all ingredients are available in every season. The salad is very easy to make. It only takes 5 minutes to chop vegetables and almost 10 minutes extra to leave the salad still in order to make it fully flavored before serving. If you can make a special effort to use ripe flavor tomatoes, anchovies fillets and to buy original Ligurian olives with their stones in, you will end up with a fantastic -tasting salad.
2 Quick Salad recipes
2 Quick Salad recipes

Ingredients (serves 4)
Preparation time -15 min
1 clove garlic
4-5 ripe tomatoes, peeled and seeded, chopped into small pieces
2 yellow bell peppers, chopped into small pieces
1 cucumber, chopped into small pieces
2 spring onions, chopped into small pieces
1/2 cup of black olives
2-3 anchovies fillets, chopped
3-4 fresh basil leaves, chopped
1 tablespoon of extra virgin olive oil
1 teaspoon of red wine vinegar
salt, freshly milled
1 hard-boiled egg
Rub garlic over the inside surface of a salad bowl and remove it afterward. Peel tomatoes and take off seeds from tomatoes and peppers. Chop tomatoes, peppers, cucumber, and onions into small pieces. Put everything into the bowl and add olives, chopped anchovies, and basil. Dress with oil, vinegar, and salt. If desired, add a hard-boiled egg cut into eight.
Mix well and allow the salad to stand still for about 10 minutes to enrich the flavor before serving. Original Italian name: Insalata di mare
Place of origin: Venezia, Northeast Italy
Recalling a recent trip to Italy in my mind, I decided to cook a very easy-made Italian version of a famous seafood salad.  Once we visited a small lovely town St. Margherita located near Genoa, Liguria in Northwest Italy. Being there I was impressed by a local marinara salad. It was a huge sized plate full of seafood and leaves of salad. Marvelous! It included all sorts of local seafood and fishes. I was really impressed.
It is not surprising that seafood is extremely popular in Italian coastal regions having a broad variety of a freshest local catch. There is an abundance of shrimps and crayfishes, different sorts of crabs, shellfishes including mussels, clams, and scallops. Cooking needs to be gentle engaging steaming or light broiling.
Seafood salad from Venezia takes 20-25 minutes to prepare ingredients. Before the salad is served it needs an hour at least to be precooked. It is highly recommended to soak the seafood in the sauce and place it to the fridge in order to achieve better and juicy flavor.  We can serve the seafood on the salad leaves but even with no leaves the salad is fine.

Seafood salad

2 Quick Salad recipes
2 Quick Salad recipes

Ingredients (serves 4-6)
800 g seafood (e.g. shrimp, scallop, small squid, baby octopus, mussels, clams)
1 clove of garlic
juice of 1 lemon
3 tablespoon extra virgin olive oil
2 tablespoon flat-leaf parsley, finely chopped
salt and freshly milled pepper
salad for garnish (spinach or mix salad leaves)
lemon for garnish
Pour the lemon juice over the garlic and leave to infuse for 1 hour. Then remove the garlic.
Prepare the seafood - chop the squid into rings, prepare mussels and clams before cooking. Rinse the seafood and let drain well. Cook the seafood in a little water stirring slowly for about 5-7 minutes until it is very soft. Squid and octopus usually takes the longest time to cook. Discard any mussels and clams which do not open once they have been cooked.
Mix the lemon juice, olive oil, parsley, salt, and pepper. Turn the seafood in the sauce until coated, and leave in the fridge for at least 1 hour for the flavors to develop.

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