Beans and Squid Salad recipe

This mixture of vegetables are cold and warm calamari salad dressed with exquisite romesco sauce brings a rich flavor to enforce the fish.Enjoy our Beans and Squid Salad

Ingredients

4 servings

3 squid 200g c / u

300g of beans

1 endive

1 dash of oil

Salt to taste

2 cloves of garlic

2 sprigs of parsley

1 sprig of parsley, curly

For the Sauce

1 red pepper

1 ripe tomato

2 cloves of garlic

20 almonds toasted

2 fresh mint leaves

¾ cup oil

1 tbsp salt and pepper

1 tbsp sherry vinegar

For the oil Cebollin

6cdas oil

3cdas chopped onion

Salt to taste

Procedure

1. The day before, clean the squid, wash them in a bowl once, never under the tap because they lose flavor.

2. Holds a squid with one hand and the other Take away the ink, the legs and wings, do the same with the remaining squid.

3. When clean squid, wrap in plastic wrap and store in the freezer.

4. Boil the broad beans with water and salt in a saucepan until soft, drain in a colander.

5. Take away the heart of escarole and wash, get even more green leaves and discard them. Drain and place in a bowl.

6. Finely chop the onion until about three tablespoons.

7. Mix 6 tablespoons of oil with the onion and a pinch of salt.

8. You should get a thick sauce, try it and if necessary agrégale salt.

9. For the sauce: Preheat oven to high heat, place the peppers and garlic wrapped in foil for 30 minutes and the tomatoes for 20.

10. Remove the pulp 2 cloves garlic, tomato and bell pepper with a spoon. Remove the seeds tomatoes and peppers.

11. Blend the almonds and mint with the tomato pulp, garlic, pepper, oil and some black pepper. The texture should not be too thin, you should note almonds.

12. Pass the sauce to a bowl and add oil if necessary to have a light sauce. Add the sherry vinegar salt and reviews.

13. Take the squid from the freezer and let thaw for 15 minutes. Take away the plastic wrap and cut into thin strips.

14. Put heat a little oil in a skillet and lightly fried squid with garlic and parsley, minced. Add salt to taste.

15. Cut the endive into small pieces and sazónalos comfortable. Put them based on plates to serve.

16. Top of escarole, add the beans seasoned to taste with some chive oil.

17. Finally, add the calamari dishes on the beans and escarole.

18. Spread some touches of romesco sauce and a little oil and chives over the salad alongside. Decorate with a sprig of fresh parsley.

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Egg Noodle Salad with Chicken and Sesame Seeds recipe

This delicious golden chicken grilled served with noodle salad that has a distinctive Chinese flavor, are a complete and healthy meal to enjoy without guilt.Our Egg Noodle Salad with Chicken and Sesame Seeds step by step.

Ingredients 
6 servings

400g egg noodle
1 carrot cut into thin strips elongated
Peas 50g sliced ​​into thin strips and blanched
115g of bleached beans
2 tablespoons olive oil
225g skinless chicken breasts, boned and cut into thin strips
2 tbsp sesame seeds, toasted
2 green onions sliced ​​diagonally right and coriander leaves

For the sauce
2 tbsp sherry vinegar
5 tbsp soy sauce
4 tbsp light olive oil
1 clove garlic, chopped
1 tsp ginger root
Salt and ground black pepper

Procedure

To prepare sauce, combine all ingredients in small bowl with a pinch of salt and mix well. Make the noodles in a large pot of boiling water. Stir occasionally to separate. Take a few minutes.
Escure noodles, cooled under tap water and dry well. Throw them in a bowl, add the vegetables to the noodles. Pour half the sauce, then stir well and season with salt and pepper.
Heat the olive oil in large skillet. Add chicken pieces and frítalos for 3 minutes or until golden. Remove pan from heat. Add toasted sesame seeds and take a little sauce is left.
Available nest noodles on individual plates. Take the fried chicken on top. Sprinkle with green onions and coriander leaves and serve remaining sauce separately.

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Lentil Salad recipe

A taste lentil and spinach salad to keep eating healthy and wealthy Tuesday.Enjoy of our Lentil Salad.

Ingredients 
4 servings

200g dried lentils
400g fresh spinach
1 large onion
2 cloves of garlic
2 lemons
3 tbsp olive oil
1 piece of ginger
Salt and pepper to taste

Procedure

For the lentils
Place lentils in a pot and cover with water, put them to cook on something until they begin to boil. Turn off heat and let stand for 5 minutes. Drain and acláralas under cold water. Put them to boil water just to cover them. Cover and let them simmer 40 to 50 minutes.
Drain the lentils in the colander and set aside. Peel and chop finely the onions and garlic. Set aside. Clean with water 1 lemon, without removing the peel and cut into cubes of 1 cm. Reserve.

For spinach
Clean the spinach and put to cook in boiling water or steam. Drain spinach in a colander to extract as much water, so the manipularas more easily. With a sharp knife cut the spinach coarsely. Put heat 2 tablespoons oil in a skillet. Add chopped spinach and frítala for a few minutes.
Add onion to skillet and dice garlic and lemon. Season with salt and pepper to taste. Mix with a spoon and cook for a few minutes over medium heat. Removed. Squeeze the other lemon and pour the juice in a bowl. Peel ginger and grate pulp without wasting the piece. You will get 1 teaspoon of grated. Add the lentils to the bowl with the grated ginger and 1 tablespoon seasoned all with generous oil. Add spinach and mix with a spoon to integrate richly flavored that make up the dish. Divide the portions on each plate, garnish with a sprig of parsley

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