Afterwork:
Salad
18.3.2011 | Author/Source Salate-photo by Davor Zunic.jpg
Author: Silvia Vidovic
Photo by: Davor Zunic
Source: Livingstone
In the hot and ˝fjaka˝-ridden summer days that lure us to laze about, but also excite us with a breezy array of events and experiences, it is best for food to also be – light and breezy. A particularly healthy, tasty and simple way to achieve this symbiosis of summer and nutrition is to – make a salad. On first glance, this might seem a somewhat boring and unappealing option – one that might conjure an image of a large bowl stuffed with ˝leaves˝ that we, usually, so vehemently avioded as children – however, salad has long ago outgrown the role of a bland, rudimentary side dish.
As Ivan Cemeljic, kitchen boss of the Hotel Jadran in Rijeka, says: ˝It all depends on creativity˝. And he used his creativity to prepare for us three tasty salads that can serve as a side dish or a cold appetiser, or perhaps as dinner or even a light lunch. ˝This eating practice is quite windespread among foreign tourists˝, says Saša Lautar, chief of the Jadran's restaurant, ˝while the Croatian population still seems to prefer a ˝concrete˝ main dish, usually meat-based˝. However, feeling sate is something that, just like many other things, is largely dependent on habit. As modern times are marked with an increasing awareness of the beneficial properties of a lighter, healthier and more natural nutrition, with the influence of the Asian culture of slow eating and smaller, easily digestable portions is also becoming more evident, these old habits could soon be replaced by a new and definitely healthier approach to eating.
Adriatic Tuna Salad
Ingredients: 8 decagrams of fresh tuna in strips, 3 decagrams of cherry tomatoes, 2 decagrams of green salad, a few small slices of gran padano cheese, several lemon slices, salt, pepper and vinegar.
Process: Place the fresh green salad as the base of the salad and, around it, halves of cherry tomatoes and lemon slices as decoration. Place the tuna strips on the salad and, between them, the slices of gran padano cheese. Season with salt, vinegar and pepper according to taste.
Salad With Chicken Breast Strips
Ingredients: 8 decagrams of barbecued chicken breast strips, 2 decagrams of tomato slices, 2 decagrams of sliced cucumber, 1 yoghurt, parsley leaves, chives, salt, oil, vinegar and olive oil.
Process: Alternate between placing tomato slices and cucumber slices to create the base. Place the barbecued chicken breast strips on top of the salad, and decorate the edge of the salad with parsley leaves. Pour a dressing made of yoghurt and chives (or some other preferred dressing) over the salad and season with salt, pepper, oil and olive oil according to taste.
Cheese Salad With Almonds
Ingredients: 8 decagrams of feta cheese in strips, 2 decagrams of roasted almonds (lightly roast almond slices on a barbecue prior to making the salad), listiće badema prethodno lagano prepržiti na roštilju), sour cream, 2 decagrams of tomatoes, 2 decagrams of seasonal salad (rocket, corn salad etc.), thin melon slices, salt, pepper, parsely and olive oil
Process: Place the seasonal salad and the tomatoes as a base. Place the strips of feta cheese on the salad, and between them the roasted almod slices. Pour a small amount of sour cream over the salad, and place a few rolled melon slices around the edge as decoration. Season with salt, pepper and olive oil according to taste.
Photo by: Davor Zunic
Source: Livingstone
In the hot and ˝fjaka˝-ridden summer days that lure us to laze about, but also excite us with a breezy array of events and experiences, it is best for food to also be – light and breezy. A particularly healthy, tasty and simple way to achieve this symbiosis of summer and nutrition is to – make a salad. On first glance, this might seem a somewhat boring and unappealing option – one that might conjure an image of a large bowl stuffed with ˝leaves˝ that we, usually, so vehemently avioded as children – however, salad has long ago outgrown the role of a bland, rudimentary side dish.
As Ivan Cemeljic, kitchen boss of the Hotel Jadran in Rijeka, says: ˝It all depends on creativity˝. And he used his creativity to prepare for us three tasty salads that can serve as a side dish or a cold appetiser, or perhaps as dinner or even a light lunch. ˝This eating practice is quite windespread among foreign tourists˝, says Saša Lautar, chief of the Jadran's restaurant, ˝while the Croatian population still seems to prefer a ˝concrete˝ main dish, usually meat-based˝. However, feeling sate is something that, just like many other things, is largely dependent on habit. As modern times are marked with an increasing awareness of the beneficial properties of a lighter, healthier and more natural nutrition, with the influence of the Asian culture of slow eating and smaller, easily digestable portions is also becoming more evident, these old habits could soon be replaced by a new and definitely healthier approach to eating.
Adriatic Tuna Salad
Ingredients: 8 decagrams of fresh tuna in strips, 3 decagrams of cherry tomatoes, 2 decagrams of green salad, a few small slices of gran padano cheese, several lemon slices, salt, pepper and vinegar.
Process: Place the fresh green salad as the base of the salad and, around it, halves of cherry tomatoes and lemon slices as decoration. Place the tuna strips on the salad and, between them, the slices of gran padano cheese. Season with salt, vinegar and pepper according to taste.
Salad With Chicken Breast Strips
Ingredients: 8 decagrams of barbecued chicken breast strips, 2 decagrams of tomato slices, 2 decagrams of sliced cucumber, 1 yoghurt, parsley leaves, chives, salt, oil, vinegar and olive oil.
Process: Alternate between placing tomato slices and cucumber slices to create the base. Place the barbecued chicken breast strips on top of the salad, and decorate the edge of the salad with parsley leaves. Pour a dressing made of yoghurt and chives (or some other preferred dressing) over the salad and season with salt, pepper, oil and olive oil according to taste.
Cheese Salad With Almonds
Ingredients: 8 decagrams of feta cheese in strips, 2 decagrams of roasted almonds (lightly roast almond slices on a barbecue prior to making the salad), listiće badema prethodno lagano prepržiti na roštilju), sour cream, 2 decagrams of tomatoes, 2 decagrams of seasonal salad (rocket, corn salad etc.), thin melon slices, salt, pepper, parsely and olive oil
Process: Place the seasonal salad and the tomatoes as a base. Place the strips of feta cheese on the salad, and between them the roasted almod slices. Pour a small amount of sour cream over the salad, and place a few rolled melon slices around the edge as decoration. Season with salt, pepper and olive oil according to taste.
