Drive away with green broad beans and ricotta
single courses from Italy
Salads in a jar!
Salads in a jar!
translated by Italian with
Salads ... for travel!
First we dedicate ourselves to cooking the two cooked elements of these two salads: the croutons and the carrot. I used a not too big carrot, raised the outside with a potato peeler, cut top and tail and cut into 3.
I then created sticks that I seasoned with a tear of oil (I usually gather everything in a bowl and stir, so that they are well seasoned). We place on the baking sheet.
We cut the bread into large pieces, I do it with my hands because I like it to be irregular, so in some places it is better to roast, we put in the bowl that we used for the carrots and season with oil. Put the pan in the oven at 200 degrees for 20 minutes.
In the meantime we cut the vegetables: I cut the cucumber into cubes and washers, I did not have the disposition in the jar and I wanted to make sure a possible base where to rest the ingredients without mixing them.
Cut the radishes into slices with a smooth-bladed knife, then the small tomatoes in 4. Season the chickpeas with the juice of half a lemon and the zest, using a bowl. We arrange our elements on the work surface so that we can dedicate ourselves to assembly.
Do not season anything, we will add the seasoning when we are ready to consume the salad, in this way it will remain fresh until the following day.
Let's start with the first salad, I made it this way, starting from the bottom: Mixed salad (songino, lettuce and herbs); Cherry tomatoes; Chickpeas well drained from lemon juice; Radishes; Spinach; Toast.
In the second one I used: Ceci well drained; Roasted carrots; Cucumber; Radicchio; Toast.
For the dressing, we gather everything in the glass of the blender and whisk until a homogeneous mixture is obtained, add salt if necessary and store in a jar. Before consuming, we shake vigorously so that everything is emulsified.