He preparado también unos panecillos de oliva y nueces, que vienen genial para acompañarlos con tomate y jamón o con queso curado. ¡A merendar!
Sunday... no school day in which you don't feel like cooking, but want to eat well. This Sunday salad lets you have both of them: time to rest and a gourmet touch that will surprise you.
Sunday... no school day in which you don't feel like cooking, but want to eat well. This Sunday salad lets you have both of them: time to rest and a gourmet touch that will surprise you.
I've also baked a couple of olive and nuts bread rolls, which are great to serve with ham and tomato or with cured cheese. Let's have a snack!
Ingredientes para 4 personas.
Para la ensalada de domingo:
- 150 gramos de lechugas variadas (canónigos, escarola, lollo rosso...).
- 2 manzanas verdes o amarillas.
- 2 tomates.
- 1 plátano no muy maduro.
- 4 lonchas de jamón serrano.
- 50 gramos de nueces mondadas.
- 1/2 cebolla tierna.
- Aceite de oliva virgen.
- Vinagre de manzana.
- Reducción de vinagre de Módena.
- Sal y pimienta.
Preparación.
Lavamos y troceamos las lechugas y las dejamos secar. Cortamos la manzana a láminas finas y las ponemos inmediatamente en un plato con unas gotas de vinagre de manzana para que no se oxide. Picamos la cebolla, cortamos el tomate y añadimos todo a las lechugas. Laminamos el plátano y lo doramos en una sartén con unas gotas de aceite de oliva.
En un plato llano, preparamos una base de manzana sobre la que colocaremos las lechugas con el tomate y la cebolla. Repartimos las nueces, el plátano y el jamón serrano cortado a tiras sobre la ensalada y aliñamos con sal, pimienta y aceite de oliva. Decoramos con reducción de vinagre de Módena.
Para el pan de nueces y olivas:
- 500 gramos de masa de pan
(yo la compré hecha en la panadería, pero es muy fácil de hacer así).
- 100 gramos de nueces mondadas.
- 100 gramos de olivas verdes y negras sin hueso.
- Dos cucharadas de leche.
- 1 huevo pequeño.
Preparación.
Nota: (es importante asegurarnos de que la masa lleva sal; si no la lleva, la añadiremos nada más comenzar a amasar. Si la hemos comprado fresca, deberemos dejarla fermentar por lo menos una hora antes de poderla utilizar; si la hemos comprado congelada, al tiempo de fermentación deberemos añadir el tiempo de descongelado).
Comenzamos amasando el pan durante unos cinco minutos sobre una superficie enharinada. Hacemos un hoyo en el centro y añadimos las nueces y las olivas picadas. Seguimos amasando hasta integrar bien los trozos sólidos y formamos bolas del tamaño de una mandarina (después aumentarán su tamaño en el horno). Podemos dar la forma que queramos al panecillo, yo les hice una cruz en el centro como los káiser, pero las variaciones son muchas. Colocamos las bolas sobre la bandeja del horno cubierta de papel sulfurizado y batimos la leche junto con el huevo. Antes de introducir los panecillos en el horno, los pintamos con la mezcla de huevo y leche para que queden más brillantes una vez hechos. Horneamos durante unos 20 minutos a 200ºC hasta que el pan esté bien dorado. Si no los vamos a consumir al momento, es conveniente cubrirlos con un paño o congelarlos nada más hechos.
Ingredients for 4 people.
- 150 grams of mixed lettuce (lettuce, endive, lollo rosso ...).
- 2 green or yellow apples.
- 2 tomatoes.
- 1 no ripe banana.
- 4 slices of serrano ham.
- 50 grams of nuts.
- 1/2 onion.
- Virgin olive oil.
- Apple cider vinegar.
- Reduction of Modena vinegar.
- Salt and pepper.
Directions.Wash and chop the lettuce and leave to dry. Cut the apple into thin slices and immediately put them on a plate with a few drops of apple cider vinegar to avoid rusting. Chop the onion, cut the tomatoes and combine all with the lettuce. Laminate and sauté banana in a pan with a few drops of olive oil.In a shallow dish, prepare an apple base and place the lettuce with tomato and onion. Distribute the nuts, banana and ham cut into strips over salad and season with salt, pepper and olive oil. Garnish with Modena vinegar reduction.
For nuts and olives bread rolls:
- 500 grams of bread dough
(I bought it in the bakery, but it is very easy to do so).
- 100 grams of peeled nuts.
- 100 grams of pitted green and black olives.
- Two tablespoons of milk.
- 1 small egg.
Directions.
Note: (It is important to make sure that the dough is salted or not; if not, you'll add some when starting to knead. If you buy fresh dough, you have to leave it to ferment for at least an hour before it can be used; if you bought it frozen you have to leave it to defrost and then cover to ferment).
Begin kneading bread for about five minutes on a floured surface. Pit in the center and add the chopped nuts and olives. Continue kneading until solid pieces are well integrated and form balls in the size of a tangerine (later they'll increase their size in the oven). You can give the shape you want to bread rolls, I made a cross in the center as a kaiser, but there are lots of variations. Place the balls on a baking tray covered with greaseproof paper and beat milk with egg. Before entering the rolls in the oven, paint with egg mixture and milk to add a gold tone once made. Bake for 20 minutes at 200°C until bread is golden. If you are not going to consume them at the time, you should cover with a cloth or freeze when ready made.
Note: (It is important to make sure that the dough is salted or not; if not, you'll add some when starting to knead. If you buy fresh dough, you have to leave it to ferment for at least an hour before it can be used; if you bought it frozen you have to leave it to defrost and then cover to ferment).
Begin kneading bread for about five minutes on a floured surface. Pit in the center and add the chopped nuts and olives. Continue kneading until solid pieces are well integrated and form balls in the size of a tangerine (later they'll increase their size in the oven). You can give the shape you want to bread rolls, I made a cross in the center as a kaiser, but there are lots of variations. Place the balls on a baking tray covered with greaseproof paper and beat milk with egg. Before entering the rolls in the oven, paint with egg mixture and milk to add a gold tone once made. Bake for 20 minutes at 200°C until bread is golden. If you are not going to consume them at the time, you should cover with a cloth or freeze when ready made.
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