Tag Archives: salad

Rucola or arugula salad with watermelon and toast sunflower seeds

27 Jul

It is already weekend and maybe it´s all right for you get into the kitchen, but you´d prefer spend less time than you usually spend. Because of this, today I want to share a salad recipe, a very easy and fast recipe you´ll be able to prepare in a few minutes and enjoy as well. I won’t extend in a long article this once, just mention that here in Spain, during this portion of the hemisphere’s summer time, we have melon and watermelon everywhere. It is now when these fruits are much tastier and in their best moment to consume.

In the majority of bar and restaurant menus in the Iberian Peninsula it is prepare a tasty typical dish, melon with Serrano (Iberian) ham, that you should try if you come here to visit these lands. High water content and just few sugars, the watermelon (today protagonist) is ideal to include on a weight loss or weight control diet; it´s ideal as well in order to introduce more fruits and vegetables into a healthy life´s style. Watermelons are natural source of vitamin C and Lycopene, this last one, we already know its remarkable role in the fight against cancer.

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Ingredients to prepare Rucola or arugula salad with watermelon and toast sunflower seeds

1 Roman lettuce

1 handful Rucola or arugula

1 large slice watermelon

1 red onion (small size)

1-2 tomatoes

2-3 tbsp toast peeled sunflower seeds

4 tbsp fresh beaten cheese

1 thread reduction of Pedro Ximénez vinegar (optional garnish)


2-3 tbsp Balsamic Vinegar of Modena

2 tbsp extra virgin olive oil

salt to taste

How to prepare Rucola or arugula salad with watermelon and toast sunflower seeds.

  1. Wash, dry and cut into julienne the Roman lettuce. Put it on salad bowl and add the arugula or rucola, the red onion julienne, the tomatoes into fines half moons.
  2. Put into a cup vinegar, olive oil and salt to taste. Mix very well. Add a little of the dressing to the salad and stir.
  3. Incorporate the watermelon dices and the half of the sunflower seeds.
  4. Serve into individuals dishes and crown with 1 tbsp fresh beaten cheese. Put the rest of the sunflowers seeds and a threat of Pedro Ximénez vinegar reduction.

    Todos los derechos reservados por Tras La Receta

    All rights reserved by Tras La Receta

It is ready! You can put the vinaigrette at the end, dressing with vinegar and olive oil separately on rough guess. A light recipe you can prepare as a menu starter, to accompany meat, fish or pizza, or simply to have light lunches or dinners. Would you like to see which other dishes combine with this salad?  Then click here.

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Caesar salad: my own version, easy recipe

25 Jul

Since many years ago, Caesar Salad is not longer a local star dish and become international well-known recipe. It is said that it was created by an Italian man resident in Mexico, who gave the name in honor to Caesar Cardini, the restaurant´s owner where he used to work. Alex Cardini, same Caesar´s surname, maybe his brother, later traveled to Tijuana, in order to participate in a gastronomy contest and just there he won a prize with his salad, whose little secret was its dressing. They relate it was popular first in California and then it was extended; the truth is that today it has been completely revealed.

Another story claim that the recipe was created by Caesar Cardini himself, who operated restaurants in Mexico and United States as well. There was an occasion when a group of American pilots came to the restaurant asking for a simple salad; the problem was that, without tomatoes or other typical ingredients, Caesar took his mother´s recipe for scarcity times and at the end it was actually a success: the Aviator´s Salad.

Moreover, according to some memories of his daughter Rosa, died in 2003, the recipe was born on July 4th, 1924, when rush depleted the kitchen´s supplies and her father made it with what he had. Also, a number of Cardini’s staff have said that they invented the dish and to complete all the folklore about the Caesar Salad, the chef Julia Child, very well-known in America for having introduced the French cuisine to the public, said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946, Los Angeles restaurant menu, twenty years after the 1924 origin stated by the Cardinis. So, no matter which the origin was, the certainty is that we can enjoy it today.

The salad served in the restaurants in those years, no matter its origin, contained Roman lettuce, coddled eggs, croutons, old cheese, vinegar, sugar, olive oil, some English sauce drops and lemon juice. Today I want to share an own version, more or less, with the original flavor of the Caesar Salad dressing.

All rights reserved by Tras La Receta

All rights reserved by Tras La Receta

Ingredients to prepare Caesar Salad (2 persons)

(version with 2 kinds of tomatoes and crabsticks)

 1 chicken breast 
 2 crustless bread slices 
 1 Roman lettuce 
 mix Batavia lettuce 
 50 gr old Parmesan cheese flakes (or your favorite old cheese) 
 1/2 julienne chive 
 4 diced crabsticks 
 1 red tomato cut into half moons 
 4 cherry tomatoes cut into 4 parts 
1/2 sweet corn can 
2 little anchovy fillets 
1/2 cup wine 
2 tbsp olive oil 
black pepper 

Caesar Salad dressing:

70 ml olive oil

1 tbsp lemon juice

1 large egg

1/2 garlic clove

1 tbsp mustard

1 tbsp English sauce Lea & Perrins (optional)

2 little anchovy fillets

How to prepare Caesar Salad

  1. Cut the chicken breast into little strips. Seasoning with salt and black pepper to taste, add the wine, cover them and keep the recipient into the fridge whereas we prepare the other ingredients.
  2. Heat 2 tbsp olive oil into a pan and fry the bread until golden in order to get our homemade croutons.
  3. Into the same pan heat more olive if it is necessary and cook the chicken breast strips (keep aside the wine). When the strips are cook incorporate the wine we put aside, up the heat, leave the wine evaporates, stir and you´ll see how the chicken golden. Take them and put aside before they drying or they burn. Now let´s prepare the dressing.
  4. Put all the correspondent ingredients of the Caesar dressing into a glass beater. Do not add salt because the anchovies already have. With the beater arm firm on the glass bottom, start beating and do not move the arm until it has emulsified, then you can stir and to finish integrating all the ingredients. The result is a fairly light sauce without becoming liquid. If you prefer it thicker, add an egg yolk (they´ll be two then) and you´ll get a kind of mayonnaise with all Caesar´s dressing flavor. Keep it aside until the Salad is serve.
  5. Into a salad bowl put the lettuce, the tomatoes, the crabsticks, the corn, the chive and one of the anchovy fillets finely cut (keep the other one to decorate). Mix all very well. Serve two individual dishes, add the chicken and cheese. Incorporate some dressing, add the croutons in the very last moment in order to do not wheat the bread and they still crunchy. Fill a sauceboat with extra sauce and put it on the dining table.

Ready! Enjoy this salad and add it your favorite ingredient. While I prepare another fresh summer salad, stay around here and take a look to this Cold beet soup.

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