Summer Salad Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here is my wonderful summer salad recipe.
Prepare salad simple and delicious! Look forward to a great colorful leaf salad with zucchini and balsamic onions.
The summer salad is exciting and delicate and pleases the eye.
Your loved ones will be thrilled.
In the article I tell you the most important professional cooking tips for salad preparation. Enjoy it!
Table of Contents
1. Recipe Summer Salad
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing summer salad.
|10||pc||small shalotts (or pearl onions)|
|6||slices||bacon (alternatively vegetarian bacon or smoked tofu)|
|1||pc||clove of garlic|
|3-4||tsb||white wine vinegar|
|2||tsp||mixed Italian herbs (fresh or frozen)|
|200-300||g||salad mix (e.g. radicchio, lettuce (Frisée and Lollo Rosso))|
Bring a pot with about 1.5 liters of water to a boil, add salt.
Peel the shallots and put them in a saucepan with the balsamic vinegar and the vegetable stock.
Cook the onions without the lid. Turn several times, the liquid will reduce and become thick and syrupy.
Add more water if needed, check the cooking of the onions by piercing them.
Prepare pine nuts
In a frying pan, toast the pine nuts without adding fat and then get ready.
Fry the bacon slices until crispy, alternatively use vegetarian bacon or smoked tofu.
Wash the zucchini, pat dry and slice lengthwise into thin slices.
Put the zucchini slices in a colander and pour the boiling salted water over them, then pour cold water over them.
This way the zucchini will have the ideal degree of cooking.
Prepare salad dressing: Peel and finely chop the garlic.
Mix in a bowl with the white wine vinegar (lemon juice optional), salt, pepper and the Italian herbs.
Only then stir in the oil vigorously, a little at a time.
Marinate colorful salad mixture with prepared dressing in a bowl and arrange on plates.
Arrange and serve
Wrap each of the balsamic onions with a zucchini slice and secure with a toothpick.
Place the onions, crispy fried bacon/vegetarian bacon/smoked tufo and pine nuts on the salad and serve.
2. Nutritional Values
3. Summer Salad, the most Important at a Glance
Ideal is home-picked lettuce from the garden.
Alternatively you can buy the varieties Lollo Rosso, Lollo Bianco, Eichblatt, Radicchio, Romanosalat and Frisse at the market and prepare the lettuce for a whole week.
Wash the salad and prepare it “How to” I show you in another contribution – wash, spin dry – marinate – enjoy!
4. Zucchini Rolls with Balsamic Onions, a great Variety
Anyone who eats a lot of vegetables in summer is looking forward to a change from fried vegetables.
These courgette rolls with balsamic onions are the absolute taste kick.
The onions get a fine, sweet-sour taste from the cooking in the matured vinegar.
The fresh one comes from a zucchini slice cooked until al dente, with which you wrap the onions.
5. Summer Salad Vegetarian and Vegan
Whoever gets guests or likes to do without meat will add thinly sliced smoked tofu slices to the salad instead of fried bacon slices.
Vegetarian bacon is available in some organic shops and is worth a try.
With salads I like the variety and appreciate it that a modification is simply possible, depending upon nourishing desire.
6. Salad Marinade and Dressing
I like it spicy in summer and put some mustard in the salad dressing for the summer salad.
Please try the combination of an old ripe balsamic vinegar, garlic, Dijon mustard and olive oil.
7. More Recipes Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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