PURPLE SALAD

A very tasty salad prepared by cooking “no cooking” that makes the tasty vegetables, crispy, a real character and not a monotonous food, sometimes soft and tasteless, which suggests a “restrictive diet”.
This method is widely used by the raw food kitchen (not fundamentalist). The vegetables are washed and cut into slices, chunks or browsed  immersed for a few seconds or a few minutes in boiling water  and immediately cooled with very cold water.
The procedure the only softens slightly preserving its natural crunchiness,
befits many vegetables such as asparagus, broccoli florets of all kinds, brussels sprouts, cabbage romanesco florets, green beans, peas, white part of the leek.
The protagonist of this recipe is the cabbage purple broccoli, a recent variety that has an amazing taste, its flowery tufts have a distinct taste of broccoli stalks while its delicate taste reminiscent of asparagus, is so good that I consider a salt optional ingredient.

Ingredients for 4 people

  • 300 g broccoli florets purple
  • boiling water
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt (optional)
  • zest of 1 organic lemon
  • 60 g of coconut cheese with oregano (find the recipe here)

How to prepare the purple salad

Wash the lemon and grate its peel.
Wash the cabbage purple broccoli.
Disconnect the flowery tops of the broccoli from the stalks, let the whole florets and cut the stems into small pieces ..
Place the florets in a colander, place yourself on the sink and moisten with boiling water, immediately cool them with a jet of very cold water.
The stems of the broccoli, are more coriaceous pour, dip them in boiling water for 3 minutes, cool them in cold water.
Now dry with a kitchen towel broccoli, pour it into a salad bowl and season with olive oil, lemon zest and coconut cheese (of course this is a suggestion, you can add whatever you like).

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