Tuna Salad with olives, eggs, and fava beans recipe

Tuna Salad with olives, eggs, and fava beans recipe

Serves 4
Preparation 20 min

Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat. Cook for 8 minutes from the moment the water reaches a boil. Drain and cool under cold running water. Shell the eggs and cut into segments. • Place the tomatoes, peppers, celery, onion, radishes, and cucumber in a large salad bowl. Add the olives, fava beans, and garlic.Toss well. • Add the tuna, eggs, and anchovies. • Beat the oil and vinegar in a small bowl with a fork. Add the basil and season with salt and pepper. Beat again and then drizzle over the salad. • Toss gently before serving.

Ingredient :
2 large eggs
3 ripe tomatoes, cut into segments
2 red bell peppers (capsicums), seeded and sliced
1 celery stick, sliced
1 small red onion, sliced
6 radishes, sliced
1 cucumber, peeled and sliced
1/2 cup (50 g) black olives, pitted
1/2 cup (50 g) green olives, pitted
1 lb (500 g) fresh fava (broad) beans, shelled
2 cloves garlic, finely chopped
8 oz (250 g) canned tuna,drained and crumbled
12 anchovy fillets, chopped
1/3 cup (90 nil) extra-virgin olive oil
3 tablespoons white wine vinegar
10 basil leaves, torn
Salt and freshly ground black pepper

Cheese Salad with fresh fruit and herbs recipe

Cheese Salad with fresh fruit and herbs recipe

Serves 4
Preparation 20 min

Place both cheeses in a large salad bowl. • Add the lettuce, radicchio, endive, apple, pear, grapes, sultanas, orange, and gr-apefruit.Toss well. • Beat the oil and vinegar in a small bowl with a fork. Add the mustard, dill, chives, parsley, and tarragon. Season with salt and pepper and beat again. • Drizzle the salad with the dressing and toss gently. • Serve at once.

Ingredient :

4 oz (125 g) Emmental or other mild cheese, cut into small cubes
4 oz (125 g) aged Pecorino or Parmesan, cut into flakes
4 oz (125 g) lettuce, chopped
1 small radicchio, shredded
1 head curly endive, chopped
1 apple, peeled, cored, and cut into small cubes
1 pear, peeled, cored, and cut into small cubes
3 oz (90 g) green grapes, halved
2 tablespoons golden raisins (sultanas)
1 orange, peeled and cut in segments
1 pink grapefruit, peeled and cut in segments
1 shallot, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon wholegrain mustard
2 tablespoons finely chopped dill
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
Salt and freshly ground white pepper

Spicy Fish Salad with tortillas recipe

Spicy Fish Salad with tortillas recipe

Serves 4
Preparation 30 min
Cooking 5-7 min

Steam the fish over medium heat until cooked through, 5-7 minutes. • Remove from the heat and let cool. Break the fish into flakes, removing any bones. • Cut the avocado in half and remove the pit. Peel the avocado and slice thinly. Drizzle with half the lemon juice to prevent it from browning. • Beat the chile pepper oil and remaining lemon juice in a small bowl with a fork. Season with salt. • Place the endive, tomatoes, pepper, fish, avocado, and tortilla chips in a large salad bowl. • Drizzle with the dressing, toss gently, and serve at once.

Ingredient:
1 lb (500 g) cleaned salmon or cod fillets
1 large ripe avocado
Juice of 1 lemon
1/4 cup (60 ml) spicy chile pepper oil Salt
1 head endive, sliced
4 ripe tomatoes, cut into wedges
1 large yellow bell pepper (capsicum), seeded and sliced
3 oz (90 g) tortilla chips

Chicken Salad with avocado and champignons recipe

Chicken Salad with avocado and champignons recipe
Serves 4
Preparation 20 min
Cooking 15-20 min

If using chicken breasts, cook them following the instructions on page 34. • Chop the chicken into bite-size pieces and place in a large salad bowl. • Peel and pit the avocado and cut into small cubes. Drizzle with the lemon juice. • Top the chicken with the scallions, avocado, and mushrooms. • Beat the oil, orange juice, salt, and pepper in a small bowl with a fork. • Drizzle over the salad, toss gently, and serve at once.

Ingredient :
2 boneless skinless chicken breasts, about 11/2 lb (150 g)or the same amount of leftover roast or grilled chicken
2 scallions (green onions), sliced
1 medium avocado
Juice of 1 lemon
4 oz (125 g) champignons (button mushrooms), cleaned and sliced
2 tablespoons finely chopped basil
1/3 cup (90 ml) extra-virgin olive oil
Juice of 1 orange
Salt and freshly ground black pepper

Fusilli Salad with peas and hazelnuts recipe

Fusilli Salad with peas and hazelnuts recipe
Serves 4
Preparation 10 min
Cooking 25 min

Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth.Transfer to a large salad bowl. • Cook the peas in a large pot of salted boiling until tender, about 5 minutes. Drain well and cool under cold running water. Drain well and add to the bowl with the pasta. • Beat the oil and mustard in a small bowl with a fork. • Drizzle over the salad and season with salt and
pepper.Toss well. • Add the hazelnuts and Pecorino and toss again. Garnish with parsley and serve.

Ingredient :
1 lb (500 g) fusilli pasta
2 cups (300 g) fresh or frozen peas
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon French mustard
Salt and freshly ground black pepper
1/3 cup (50 g) chopped hazelnuts
5 oz (150 g) aged Pecorino cheese, cut into flakes
1 tablespoon finely chopped parsley, to garnish