Ensalada de encurtidos

Hola familia! Les mando esta receta de otro blog- porque no tengo mucho tiempo. Para las amantes de encurtidos este receta se ve buenaza. Si no tienen lentejas negras (que son tan ricas) solo usen las verdes. Creo que tambien puedan usar mitad vinagre mitad limon, y en vez de juniper berries usen clavos!

besos!

Quick Pickled Vegetables over Herb-y Black Lentils from Happy Yolks

  • 1 bunch tricolor radishes, quartered
  • 1 cup pearl onions, halved
  • 1 lb. baby carrots
  • 2 cups cauliflower, broken into small pieces
  • 1 bulb fennel, sliced
  • 2 shallots, shaved
  • 4 florets belgian endive, halved
  • ——
  • 4 cups white wine vinegar (or red wine, or rice)
  • 4 cups water
  • 1/4 cup mustard seeds
  • 2 tbsp juniper berries
  • 1/2 cup sugar
  • 2 tbsp salt
  • ——

To make the pickling liquid: Place water and vinegar in medium pot along with sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar and salt. Place cleaned and prepped raw vegetables into the liquid and submerge. Cover and let cool to room temperature, place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months. They make for great accouterments in a Bloody Mary!

For the Lentil Salad…

  • 4 cups cooked black lentils (about 1 pound, dry)
  • 1 cup watercress leaves
  • 1 cup parsley leaves
  • 1 cup celery leaves
  • 1/2 cup mint leaves
  • 1/4 cup minced chives
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • salt/pepper to taste

Cook lentils until al dente, about 30 minutes. Strain, rinse, and set aside. Mix with olive oil, lemon juice, and greens. Serve as a bed to the pickled vegetables. Dress with chives, serve cool, but not cold. Makes great leftovers for weekday lunches. Served mine today with lemon avocado aioli.

Ensalada de Arugula Aderezo de Limon y Parmesano

Hoy comí esta ensalada con pallard (pollo muy delgadito, como milanesa sin el apanado) el pollo abajo quedó muy rico!!!!
It makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.

Ingredients
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes

Preparation
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.