Cold starter: all our ideas for salads for the holidays

Between the turkey and the log, ten sublime salads to bring a nice touch of lightness and freshness to the feast.
Romanesco cabbage and roasted clementines
Wash the cabbage, cut it into florets by cutting the stems, steam them for 7 minutes, let cool in a bowl. Peel 5 clementines by removing the white skins, gently remove the supremes. Brown them in a frying pan with 10 g of butter and 1 spoon. tablespoon of oil, deglaze with 2 tbsp. sherry vinegar soup. Add the juice of 2 clementines, 3 tablespoons, in a bowl. tablespoon of olive oil, salt, pepper, pour over cabbage. Add the roasted clementines.
Oak leaves and roasted chestnuts
Wash, dry and cut into strips in a bowl 2 hearts of oak leaf lettuce. Grill 150g of coarsely crumbled chestnuts in a frying pan with 20g of butter. Spread in a bowl 2 tablespoons. tablespoon balsamic vinegar, 3 tbsp. tablespoon of olive oil, add 1 finely chopped shallot, salt, pepper. Mix in a salad bowl strips of salad and roasted chestnuts, add the sauce.
Purple, mash and shrimp with lemon caviar
Wash and dry 150 g of winter purple (1 boot) and 200 g of mash. In a bowl, mix 2 Greek yoghurts, 2 garlic cloves, peeled and crushed. Season lightly with salt and pepper. Place the purple leaves cut into strips on a hollow dish and chew. Top with sauce, mix. Add a dozen peeled pink prawns and sprinkle with 1 lemon caviar beads.
Potatoes and crosnes in truffled oil

Cook 500g of potatoes in a field dress. Drain them, let them cool, peel them and cut them into slices in a bowl. Rub 300 g of crosnes in a tea towel with coarse salt to remove the small skins and blanch them for 5 minutes in boiling salted water. Drain and cool immediately in ice water. Drain well, add them to the potatoes. Emulsify 2 tablespoons in a bowl. tablespoon of Xere vinegar and 10 cl of truffle-scented oil. Season with salt, pepper, add a few chervil pluches and mix with the salad.
Crispy herb ravioles
Brown 3 to 4 minutes in a frying pan in a little oil 4 plates of Dauphiné ravioles, after having detached them one by one. Emulsify in a 3-spoon bowl. tablespoon of olive oil, 1 til. tablespoon balsamic vinegar, 1 tbsp. coffee mustard with truffles, salt, pepper. Mix in a salad bowl 200 g salad (rocket, mash), 2 stalks of celery cut into strips, 1/2 bunch of chopped chives, add the dressing, stir, then place the hot ravinoles.
Red cabbage and pomegranate
Finely chop 1 red cabbage, 1 red onion and 1 bunch of chives. Cut 1 pomegranate in half and collect the arilles (seeds) in a bowl. Mix cabbage, onion, chives and arilles in a bowl. Heat over low heat in a saucepan 3 cuil. tablespoon of wine vinegar mixed with 3 tbsp. rice vinegar soup. Pour over salad, mix well and marinate for 2 hours. Then add 4 tablespoons. tablespoon oil, salt, pepper, mix well and serve.
Leeks and gooseberries with yuzu

Wash 4 small leeks, cut them into thin strips in a bowl. Add 2 shallots, peeled and finely chopped with 1/4 bunch of chopped flat parsley. Mix in a 4-spoon bowl. tablespoon olive oil with 1 teaspoon yuzu juice, 1/2 teaspoon. coffee yuzu zest and 1 spoon. old-fashioned mustard coffee. Season with salt and pepper. Drizzle the salad with sauce, mix and sprinkle with a few currants.
Beetroot and pears with walnuts

Peel and cut 2 large juicy pears in a bowl. Add 3 cooked red beets, peeled and cubed, 150 g of mash washed and wrung. Emulsify in a 3-spoon bowl. tablespoon of walnut oil, 1 tbsp. tablespoon of wine vinegar, salt, pepper. Pour over the salad. Decorate with toasted and chopped walnut kernels.
Avocados and orange supremes with toasted sesame

Peel, dice 4 avocados and lemon. Peel 3 untreated oranges and remove the supremes by removing their skin. Finely chop 1 bunch of chives. Add the juice of 1 orange with 1 spoon in a bowl. coffee lemon juice, 1 teaspoon. coffee and 2 pinches of Espelette pepper. Add 2 tablespoons. tablespoon of olive oil fillet, salt. Mix in an avocado and supreme bowl, drizzle with sauce and sprinkle with dry-roasted sesame seeds in a frying pan.
Green beans and figs with elderflower
Cook 1 kg of frozen green beans "al dente" 10 min in boiling salted water, then cool them under cold water. In a bowl, emulsify 4 spoons. tablespoon of hazelnut oil with 1 tin. soup of elderflower vinegar, salt and ground pepper. Arrange the well-drained beans on a shallow dish, add 8 quartered figs, 50 g chopped hazelnuts and a few stalks of finely chopped chives.

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