currant and blueberry salad it is a perfect summer dish, a colorful mix that plays admirably with flavor contrasts. Fresh and complete, due to the presence of hard-boiled eggs And goat cheese, served with cereals or wholemeal bread fixes the lunch with originality.
Ingrediants
- 1 basket of currants
- 1 basket of blueberries
- 250 g of baby lettuce
- 4 carrots
- 2 goat cheeses
- 2 eggs
- balsamic vinegar
- extra virgin olive oil
- salt
- pepper
Perfect for a tasty but balanced summer lunch, currant and blueberry salad plays on a delicious mix of flavors and colors.
The basis of this mixed salad it consists of lettuce, carrots and hard-boiled eggs: delicate flavors that could be “flat”. The presence of the goat fresh, a soft cheese with an intense flavor and berries: aromatic and sweeter the blueberries, decisive and more sour the currants. Excellent both like single dish both like starter delicious.
THE currant, small bunches of fruits, with a bright red color and translucent skin, add a touch of refinement to every dish. Both because they are very beautiful and because their flavor is unique and enhances every contrast: try them also in the Poke bowl with salmon, avocado, red currant, basmati rice and spinach or in the Mini tartlets of phyllo dough with salmon, radish and currant foam.
If you love the fruit and vegetable salads the simplest and most delicious is perhaps Lettuce and pineapple salad but also try Tomato and peach salad.
OTHER TASTY RECIPES: Curly salad with green beans and currants, Strawberry salad, Rich salad, Peach salad
How to prepare: Currant and blueberry salad
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
8 min – 10 min
- Portions
-
4
How to prepare: Currant and blueberry salad
Start preparing the currant and blueberry salad by firming the eggs. Let them cool then peel them. Wash and dry the lettuce, peel and wash the carrots. Arrange the lettuce in a large serving dish, add the carrots cut into julienne strips and the eggs cut into slices.
Add the goats into slices and then the berries. In a small bowl emulsify five tablespoons of oil, three of balsamic vinegar, a pinch of salt and a grind of pepper. With this vinaigrette dress currant and blueberry salad and serve.
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