Christmas salad Recipe
Christmas salad Recipe
(insalata di natale)
Preparation time : 25 minutes
Ingredients for 4 servings
- sweet chicory, roughly chopped 101/2oz (300 g)
- celery, sliced 101/2 oz (300 g)
- capers in brine, rinsed 2 tbsp (17 g)
- green olives, chopped 2 tbsp (20 g)
- orange, peeled and cut into segments 1
- lemon, peeled and cut into segments 1
- the seeds from 1 pomegranate
- extra-virgin olive oil 2 tbsp (30 ml)
- salt to taste
Boil the chicory and celery separately until very tender. Drain and set aside to cool. Mix together the chicory, celery, capers, olives, and olive oil. Combine well and arrange on a serving dish. Top with the orange and lemon segments and then garnish with pomegranate seeds.
lemons in cooking
- How would we manage in the kitchen without lemons? Lemons are precious not just because of their unmistakable aroma but also because of their properties, which aid the digestion of certain foods, like meat, fish dishes and fried food. After a meal, lemon is ideal in a hot tisane or in a liqueur like traditional Limoncello. By adding a few drops of lemon juice to coffee and barley coffee, you obtain an invigorating drink.
- Lemon adds a touch of class to pasta and rice dishes, both hot and cold, it takes away from game that “gamey” taste that is not appreciated by everybody, and it is an excellent substitute for vinegar in a dressing. It is perfect as a salad dressing and for making mayonnaise with a more delicate flavor. A few drops of lemon juice also help to remove excess grease from dressings and greasy foods in general, making them lighter and easier to digest. This citrus fruit is indispensable for its capacity to prevent the oxidation of freshly cut fruit and vegetables, i.e., their tendency to turn brown. For this reason, a little lemon juice is added to the water when you clean artichokes or carrots; likewise, lemon juice is added to fruit salads.
- Lemon juice can also lightly “cook” foods: it is used for raw preparations of fish and meat, such as tartare or carpaccio. Just as the flesh of lemons is used as a dressing for Mediterranean salads and cooked vegetables, the zest, grated or diced, adds additional flavor to confectioner’s cream and cakes.