salad / salata / salaatti

Last of the Winter Salad / Doviđenja zimi salata / Talven viimeinen salaatti

spring_4

Lately we started strolling around the markets on sunny Saturday mornings instead of rushing through a supermarket, so we got inspired to play a bit more with our salads. We also know there’s a lot of you who pack lunches for work, and we’ll try to explore some ideas in the future on how to mix it up a bit while keeping it fresh and easy. We realize that posting salad recipes after holidays is a super cliché, making you feel bad about eating all those goodies a few days ago. Fear not, this isn’t a detox post.

We love food too much to suggest you sustain on quirkily dressed salads alone until summer, but if you do try, you could pick way more boring than this one. This salad uses the young greens combined with ingredients leftover from the winter like orange and carrot, and blitzing red pepper for a dressing base will keep it interesting and healthy. Be careful with harissa though, we love it but it can easily make the dressing too spicy.

spring_1

This spring we have a new pet project in the green-thumb department. Ružmarin has been quite successfully growing herbs from seeds for years, so during our first fall in Finland we tried to do the same. Our initial excitement with them actually sprouting wore off quickly when the sprouts realized there’s not enough sun and committed herb-suicide. Last fall when we moved to Croatia we were smart enough to just replant the already grown herbs from the garden into balcony pots, but now with the spring coming we just have to try again.

Tilli got inspired to try something new by this cool book he got as a present, so now we have a homemade egg-carton herb-nursery decorating our windowsills. We planted quite a few different herbs and, with lots of sun and daily watering, almost all of them sprouted within a week. The fun thing is that when they’re a bit bigger, you can just separate the individual egg cups and put them straight into pots filled with soil. They will get decomposed and your plants will keep growing happily. Update on that part coming soon (if it works, otherwise we’ll just pretend it never happened).

sprouts

  • 3 handfuls young greens
    (e.g. 1 each of rucola, radicchio, and mache)
  • 3 carrots
  • 2 oranges
  • handful of radishes
  • 1 spring onion
  • pinch dried rosemary
  • knob of butter
  • 1 large jarred red pepper
  • 1/2 tsp harissa paste
  • zest and juice of 1 lemon
  • 1 tbsp olive oil
  • 3 šake mlade salate
    (npr. po jedna šaka rukole, radiča i matovilca)
  • 3 mrkve
  • 2 naranče
  • stručak rotkvica
  • 1 mladi luk
  • prstohvat ružmarina
  • komadić maslaca
  • 1 velika ukiseljena crvena paprika
  • 1/2 žličice harissa paste
  • kora i sok limuna
  • 1 žlica maslinovog ulja
  • 3 kourallista nuorta salaattia
  • 3 porkkanaa
  • 2 appelsiiniä
  • kourallinen retiiseitä
  • 1 kevätsipuli
  • hieman kuivattua rosmariiniä
  • nokare voita
  • 1 suuri purkitettu punainen paprika
  • 1/2 tl harissa tahnaa
  • sitruunan mehu sekä kuori
  • 1 rkl oliiviöljyä 

spring_3

  1. Put a pot of salted water to boil while peeling the carrots. Then slice the carrots into 1 cm thick pieces.
  2. Cook the carrots in boiling water until tender, then drain the water and saute the carrots in butter and rosemary until golden.
  3. In the meanwhile prepare the salad dressing. Blitz the jarred red pepper, harissa paste, lemon juice and zest as well as the olive oil until smooth.
  4. Carefully peel the oranges and cut out single slices, trying to avoid the chewy skin in between. You can use the skin between slices as a guide where to cut.
  5. Rinse the different spring greens, slice the radishes, and mix in orange slices and carrots. Toss everything with the dressing.
  1. Ulijte vodu u mali lonac, posolite i pričekajte da zavrije. U međuvremenu, ogulite mrkve i narežite ih na kriške oko 1 cm debljine.
  2. Kuhajte mrkvu u kipućoj vodi dok ne omekša, zatim ocijedite vodu, dodajte maslac i ružmarin, te pržite na srednjoj vatri dok mrkva ne dobije zlaćanu boju.
  3. Da biste napravili preljev za salatu, izmiksajte crvenu papriku, harissu, naribanu koricu i sok limuna, te maslinovo ulje.
  4. Pažljivo ogulite naranče i izrežite kriške tako da izbjegavate tvrde dijelove kože između pojedinačnih kriški.
  5. Operite različite vrste salate, narežite rotkvice na kriške, pa pomiješajte s kriškama naranče i mrkvom. Pokapajte preljevom za salatu.
  1. Laita vesi kiehumaan ja kuori porkkanat. Pilko porkkanat 1 cm paloiksi.
  2. Keitä porkkanat kiehuvassa vedessä kunnes kypsiä, ja sitten valuta vesi ja paista porkkanat voissa. Heitä mukaan hieman rosmariiniä.
  3. Valmista salaatinkastike. Käyttäen monitoimikonetta hienonna purkitettu puna paprika, harissa tahna, sitrunnan kuori ja mehu sekä oliiviöljy.
  4. Kuori apelsiinit ja leikkaa yksittäiset viipaleet ilman sitkeätä, valeata hedelmälihaa. Voit käyttää apelsiinilihan vaaleita viivoja ohjeena missä leikkata.
  5. Huuhtele salaatit, pilko retiisit ja lisää sekaan apelsiinin viipaleet ja porkkanan palaiset. Sekoita mukaan kastike ja tarjoile. 
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