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Add a photoA little fact:
Roman introduced the salad preparation to the world. They use to call it “herba salata”. The word herba referred to greens and the word salata referred to salad. The greens were served raw with vinegar, oil and little salt. Very healthy. Over time, the salad preparation has changed tremendously. The simple dish took on variety of color, texture, flavour and aroma with the use of different vinegars and ingredients, raw or cooked.
I love eating salads. This very simple and satisfying salad with one of the simplest dressing is my all time favourite. Reasons- One, quick and easy to make, two the leftovers can be easily used as a filling for sandwiches or wraps, the next morning. Third if you have a little time, you can transform this simple salad gorgeous by adding grilled chicken stripes or lightly fried prawns to it…
Ingredientes
- 1 English cucumber peeled
- 1 Carrot peeled
- 1 medium onion
- 1 hand full of rocket leaves mixed with baby leaf
- Hand full of roasted peanuts with skin
- 2 tsp roasted sesame oil.
- Pan roast the peanuts and sesame seeds.
- Dressing: Ratio 3 parts of oil to 1 part of acid
- 3 tbsp of Extra Virgin Olive oil
- 1 Tbsp of lemon juice +1/2 tsp of Vinegar
- 1tsp of salt
- 1tbsp of brown sugar
- A pinch of freshly ground black pepper
- This is a very simple dressing. A lot of variation can be done.
- For example, Mustard paste can be added with the above dressing to give it a little heat.
Direcciones
- Pan roast the peanuts and sesame seeds.
- Cut all the veggies except the leaves into long thin strips. Mix them with leaves.
- Mix all the dressing ingredients in a bowl and give it a good whisk.
- Check and adjust the seasoning, if needed add a little salt or vinegar.
- Pour the dressing and the roasted nuts over the julienne cucumber, carrots, onion and rocket and baby leaves and mix well. And the salad is done and ready to go on the table.
- P.S Left over salad can be used for baguette filling or making sandwich.
- Happy Cooking!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 148 | 77% |
| Total Fat 16.67g | 21% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 662mg | 28% |
| Potassium 162mg | 5% |
| Total Carbs 9.33g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.86g | 5% |
| Protein 2.24g | 4% |
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