Winter Salad / Winter Salad -

In the last fortnight I have been quite absent from the blog, between the book fairs in Miami and Guadalajara. It has been intense days and I have finally taken a break this weekend, but it is worth so much work, as it is a huge energy injection for all my projects.

Today I bring you the recipe of This salad that these days has given us to prepare at home. Both my husband and I love berza (kale) and I'm always looking for a new way to prepare it. I hope you enjoy it a lot too. It has occurred to me to call it winter salad for the ingredients and the texture that it has. It is very economical and I include ingredients that I almost always have on hand, such as pine nuts, which I use for pesto and desserts; The fresh cheese, which is preferred for our breakfasts; The ají, that I use for the Cuban stir fries; And the apple, which I usually eat at my snacks.

The first day I prepared it seemed a little weird to the first bite, but then I started to feel all the flavors and textures of this dish in my mouth and I could not stop eating. Give it two and it's ready in half an hour or less.

4 cups of cabbage, cut like for salad
1 apple (I recommend Gala type)
1/2 yellow or orange pepper
2 tbsp of raisins
1 lemon, its juice
2 tbsp of fresh cheese, collapsed
2 tbsp of pine nuts

For marinade:
1/4 of Cup of extra virgin olive oil
1 tsp of vinegar
1 tsp of mustard with jalapeño or chipotle
Salt
Pepper

The first thing is to put the raisins to soak in Warm water for 15-20 minutes, until tender.

Cut the chili in small squares.

Toast the pine nuts in the oven for a few minutes at 350 ° F (180 ° C) and stir them every so that they do not burn.

More news: Start

Combine the ingredients in the marinade and blend until emulsified. Salt and pepper are left to suit everyone.

Spread raisins and mix with remaining salad ingredients, including marinade. If you want you can leave the sprockets for the end.

In the last two weeks I've been pretty absent from the blog because I have to take care of a couple of books fairs in Miami and Guadalajara . There have been some intense days and I've finally taken a break this weekend. But it's a huge injection of energy to all my projects.

Today I bring you the recipe for a salad I just discovered putting ingredients together one of those days you want to get rid of of whatever is on your fridge, and now it became one of our favorite salads of the season. Both my husband and I love kale, and I'm always looking for new ways to eat it. I hope you enjoy it a lot too. I named it Winter salad because of its ingredients and its texture. I hope you enjoy it very much. It is very budget friendly, and in it included ingredients that I have always on hand, such as pine nuts, which I use for pesto and desserts; fresh cheese , one of our must have ingredients for breakfasts; bell peppers, a constant on our Cuban sofritos ; And apple, my favorite snack.

The first time I prepared it seemed a little weird at first bite, but then I started to feel all the flavors and textures of this dish in I could not stop eating. It serves two and is ready in half an hour or less.

1/4 cup extra virgin olive oil
1 tsp.

For the marinade: Vinegar


1 tsp. Jalapeno or chipotle mustard Salt
Pepper

Soak the raisins in warm water for 15-20 minutes, until tender. Then, bleach the kale. Boil plenty of water in a medium saucepan and prepare a large bowl with ice water and a few ice cubes. Add the cabbage to the boiling water, cook it for about two minutes, drain, put it in the bowl with ice water, leave it there for another minute to stop cooking and drain it out again. Peel the apple and cut into squares or sticks.

Toast the pine nuts in the oven for a few minutes at 350 ° F, and shake them every few minutes to prevent burning.

Whisk all the marinade ingredients until emulsified. Add salt and pepper to taste.

Drain raisins and mix with the remaining salad ingredients, including the marinade.

  • Adam Floyd