salad / salata / salaatti

Vibrant Fall Salad / Šarena jesenska salata / Värikäs Syksyinen Salaatti

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The smell of roasting chestnuts seems to have become a part of walking on the streets of Zagreb during the past month, along with the atmosphere of yellowing leaves and a cold, crisp breeze. A bag of hot chestnuts in your hand and someone to hold your other one is what fall is all about, and now we’re expanding from food recipes to romance ones :) Last weekend the winter daylight saving time came into effect as well, giving us all more time to cook because the sun sets earlier. So no excuses everyone!

As much as we like to indulge in food, we do eat a lot of salads, not only as a side to almost any dish we make, but also as a light lunch during the weekend. We tried to combine the need to have a warming meal with our salad craving, so we took all the best that fall has to offer, roasted it until soft and comforting, and tossed it with winter salad leaves.

As a warning, chestnuts can be a bit tricky if you’re inexperienced (or you picked the wrong kind). Be patient with the peeling, it takes a while and the chestnut can start crumbling if you put too much force into the peeling, erhmmm Tilli… We had some problems too, don’t worry, it happens to the best of us. We ended up with some whole chestnuts and a pile of chestnut crumb, and it actually turned out delicious because we got a bit of sweet chestnut in every bite. If you are buying chestnuts, look for the bigger ones. We bought a big bunch from some friendly local pickers, and some were very small and difficult to handle. Embrace the sweater weather, get some chestnuts and pamper yourself!


(serves 2 as a light lunch or 4-6 as a salad / za 2 porcije kao lagani ručak ili 4-6 kao salata / pääruokana kahdelle tai salaattina 4-6:lle)

  • 1/2 butternut squash
  • 15 chestnuts
  • 2 carrots
  • 1/4 tsp cumin seeds
  • 5 radishes
  • 50 g radicchio
  • 100 g mache salad
  • 1,5 tbsp olive oil
  • 1/2 cup fresh-squeezed
    orange juice
  • optional: pumpkin seeds
  • 1/2 butternut tikve
  • 15 kestena
  • 2 mrkve
  • 1/4 žličice sjemenki kumina
  • 5 rotkvica
  • 50 g crvenog radiča
  • 100 g matovilca
  • 1,5 žlica maslinovog ulja
  • 1/2 šalice svježe iscijeđenog soka od naranče
  • po želji: bučine sjemenke
  • puoli kurpitsa
  • 15 kastanjaa
  • 2 porkanaa
  • 1/4 tl kuminan siemeniä
  • 5 retiisiä
  • 50 g radiccioa
  • 100 g mache salaattia
  • 1,5 rkl oliiviöljyä
  • 1/2 kuppi tuore
    puristettua apelsiinimehua
  • vaihtoehtoisena kurpitsan
    siemeniä 

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  1. Heat the oven to 180ºC.
  2. Wash the chestnuts and make a lengthwise cut on one side. The cut does not have to be very deep, and a bread knife is the easiest to make the cut with. Let the chestnuts sit in cool water for 20 minutes.
  3. Peel the squash and carrots, then cut into bite-size pieces. Put the pieces on baking paper and season with olive oil, salt, pepper and cumin seeds. Place in the oven.
  4. Once the carrots and squash have been baking for 20 minutes add the chestnuts to the baking tray. Bake for 20 minutes more.
  5. Take everything out of the oven and peel the chestnuts, taking off the thick outer shell.
  6. Choose a nice fall salad variety. We used mache salad and radicchio. Rinse the salad well, chop the radicchio and slice the radishes.
  7. Slice the radishes and arrange everything on a plate (salad, chestnuts, carrot, pumpkin, radishes). To make the dressing mix 1 tablespoon of olive oil with half a cup of fresh-squeezed orange juice. Mix well and dress the salad. Sprinkle pumpkin seeds over the top.

fall_salad_3

  1. Zagrijte pećnicu na 180ºC.
  2. Operite kestene i napravite mali rez po širini na svakom kestenu nožem za kruh. Ostavite ih da se namaču u zdjelici vode oko 20 minuta.
  3. U međuvremenu, ogulite tikvu i mrkvu, pa ih narežite na kockice veličine zalogaja. Začinite s malo maslinovog ulja, soli, paprom i sjemenkama kumina. Pecite u pećnici 20 minuta, a zatim dodajte kestene na još 20 minuta.
  4. Izaberite različite vrste jesenske salate, na primjer matovilac i crveni radič. Operite salatu, narežite radič i rotkvice.
  5. Pripremite preljev za salatu od narančinog soka, žlice maslinovog ulja, soli i papra.
  6. Kad su kesteni pečeni, izvadite ih i ogulite. Pripremite salatu od svježeg i pečenog povrća, posipajte bučinim sjemenkama i prelijte preljevom od naranče.

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  1. Lämmitä uuni 180 asteeseen.
  2. Pese kastanjat ja leikkaa kuoreen pitkittäisviilto. Viillon ei tarvitse olla kovin syvä, niin että ulkokuori halkeaa. Leipäveitsi toimii parhaiten. Seuraavaksi uita kastanjat viileässä vedessä 20 minuuttia.
  3. Kuori kurpitsa ja porkkanat ja pilko pieniksi paloiksi (2cm x 2cm). Levitä palat leivinpaperille (uuniastialla) ja mausta kuminalla, suolalla, pippurilla sekä oliiviöljyllä. Laita uuniastia uuniin. 
  4. Kun porkkana- ja kurpitsa-palat ovat olleet uunissa 25 minuuttia lisää mukaan kastanjat. Paista uunissa 15 minuuttia lisää.
  5. Poista uuniastia uunista ja aloita kastanjien kuoriminen, ottaen pois kova ulkokuori.
  6. Valitse joku syksyinen salaatti, tai vaikka pari, (me valitsimme mache-salaatin sekä radiccion) ja huuhtele hyvin. Pilko radiccio.
  7. Pilko retissit ja asettele kaikki lautaselle (salaatti, kastanjat, porkkana, kurpitsa, retissi). Valmistele kastike sekoittamalla ruokalusikallinen oliiviöljyä sekä puoli lasi puristettua apelsiini mehua. Ripottele kastiketta salaatin päälle. 
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