Dear salads: two irresistible options

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I think there is no better food for summer than salads. I don’t mean as a single meal, but as a side dish, although there are some recipes that, due to their components, could perfectly meet all the daily nutrients we need.

Today I propose several recipes that I have taken from the library of cookbooks that I have, but with additions of my invention. The first is very simple but very nutritious, and it is a recipe from the late 19th century that, as we will see, has not gone out of style. And its ingredients are easily enough for six servings.

Russian Salad a la Christy

Ingredients: 2 hard-boiled eggs; 2 carrots boiled and cut into slices; 6 artichoke hearts (can be canned); 2 stalks of fresh celery, sliced; 4 boiled and already cold potatoes; They can be cut into medium to small squares; 1 medium beet, boiled separately and already cold, cut into medium slices; 1 cup – or a can – of cooked peas; 12 heads of asparagus (can be canned), 2 for each plate.; 6 large tablespoons mayonnaise, 1 per guest; ½ lemon at your discretion; several leaves of endive or red cabbage.

Preparation: let’s boil all the vegetables that need it, unless we decide to use packaged ones, which are already ready; Let’s use escarole leaves or cabbage leaves as the base of this recipe: they can be placed on plates or in a china, glass or stainless steel bowl and place the salad on them, spreading it neatly with a fork.

On a whim, we can add a black or green olive, a cherry tomato to give it color or surprise with a seedless prune, the kind that comes moist, not dry. All ingredients should be cut into medium to small pieces. Remember to open the cans and strain their contents, allowing them to breathe a little before seasoning, just as, before assembling the dish – or each dish, as you wish – you must let what was boiled cool,

I usually prepare dish by dish, but if there are several diners, they may not fit in our refrigerator: since it is a summer menu: if the guests do not arrive on time, we will have to keep them cool.

This starter can accompany a portion of cold chicken breast, some slices of cold beef, or simply a good cold cut. The drink to accompany: for this dish, I would prefer a fruit juice rather than beer or wine.

Avocado, broccoli and mussels salad

Ingredients: a whole broccoli already boiled; 3 large avocados, not too ripe; a can of drained natural mussels; salt, grape oil, oregano and hot pepper; 1 bunch of fresh rosemary; 1 toast of rye bread, 1 dozen hard-boiled quail eggs; 1 lemon for those who like that dressing.

Preparation: assemble each dish separately so that it looks better: two florets of broccoli per person, already dressed; ½ avocado in its shell, with a little grape oil, sprinkled with oregano, and filled with a medium tablespoon of mussels; 1 sliced ​​bread toast with a touch of oregano and lightly spiced ground chili. At the end, add two hard, unpeeled quail eggs – they are very decorative – and a lemon wedge for each guest, along with the sprig of rosemary to flavor the atmosphere.

It is a fresh, low-calorie dish, especially if we want to entertain visitors at dusk. A tablespoon of mayonnaise per dish – added when serving – on the vegetables, although it could also be cold, lean beef. I would not recommend using cold pork, but cold cuts of this type, such as cooked ham, leg or salami.

Let’s keep in mind that these types of cold sauces are ideal for using leftover meat from a roast, or a casserole, as well as for making a quick and tasty salpicón.

Suggestions: 1) Put your recipes in a notebook and don’t lose it; 2) I assure you that one day you will want to share it; 3) Or better yet, make for our life partner a plate with memories of happy or fun moments.