Summer has arrived and with it this heat that many people love. In this season, there is nothing better than eating salads. The cold root was already very successful among our ancestors. Writer and gardener John Evelyn (1620-1706) expressed interest in salads in the second half of the 17th century. Evelyn published an entire book dedicated to making dishes with herbs and vegetables and concluded that it is possible to live a good and healthy life anywhere in the world. year with a salad-based diet. So, to enjoy the best of this food, chef Fred Avellar, from Cozinha do Fred, offers suggestions for delicious salads with a gourmet touch. They promise to improve this salad daily.
Salads are increasing. With the recent pandemic, people’s desire to have a balanced diet has increased. In addition, the long period of isolation encouraged recreational activities outside and in small gardens, with many people growing vegetable gardens at home to pass the time. Whether in the famous form of Caesar salad or in a simple Greek salad, the fact is that the dish falls into the taste of Brazil and is part of many dishes here.
First of all, it is important to say that salads are very healthy, because they contain food “in natura”, that is, without any industrialization. In addition, a variety of herbs, vegetables and soups guarantee a list of essential nutrients for the body, which leads to a balanced diet.
Finally, salads are light and fresh, perfect for hot days. They are very digestible, that is, they do not weigh you down and make you easier for daily activities. And you can taste the dish in many ways, add cheese, chicken or grains to ensure more protein and satiety, without weighing the scale.
Check out chef Fred Avellar’s tips and take advantage of the opportunity to create memorable, classic salads that are an explosion of flavor. It is a guarantee of easy, delicious and light food.
1- Pancs salad with beetroot, candied tomatoes and yogurt sauce with mint
This is a dish made by the chef at Fred’s Kitchen and has become a hit on the menu. Mixture of greens: baby curly lettuce, baby romaine lettuce, radicchio, ora pro nobis, purslane, scallions, beet greens, carrot greens, arugula and red cabbage sprouts and petals of various edible flowers.
For the sauce, simply mix 200ml of natural, unsweetened Greek yogurt with 50g of chopped mint leaves and 3 chopped thyme leaves, a tablespoon of olive oil and salt to taste.
Then roast 1 beetroot wrapped in aluminum foil until soft but not mushy. Peel and cut into cubes of about 1 cm.
Finish with a mixture of yellow and red cherry tomatoes in the pan, 2 cloves and crushed garlic, 3 thyme sprigs, 1 bay leaf and cover with olive oil. Bring to a high heat (the oil must be hot without reaching frying – the tomatoes must be fried and not fried) for 30 minutes.
When mixing, put a little sauce on the bottom of the plate, cover with herbs and sprinkle with cubes of beetroot and yellow and red tomatoes. Finish with a drizzle of extra virgin olive oil and fleur de sel.
2) Green salad with fruits, cheese and nuts
This one is for the taste buds. A mixture of arugula leaves, watercress, romaine lettuce and hand-shredded radicchio. Cut the figs into slices and cut the mango into cubes. Tip: brown figs in a pan with a drizzle of honey
Enhance the recipe with cheese: gorgonzola (or other blue cheese), minas frescal and grana padano, all cut into small cubes and mixed together. Mix a handful of Brazil nuts and cashews with the cheese.
To make the dressing, mix 5 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1/2 teaspoon of mustard and 1 teaspoon of honey. Mix everything until homogenized
Arrange the mixed greens on a plate, place at least 3 slices of figs and a handful of mangoes, then sprinkle the cheese mixture with the brisket and a drizzle of sauce to cover.
Both recipes take less than 30 minutes and are guaranteed to leave your meal with a special touch. To accompany, choose a good chardonnay or rosé wine. Enjoy your meal!
Chef Fred Avellar – Fred’s Kitchen
After nearly 20 years of work overseeing the release of major motion pictures, film producer Fred Avellar decided to change his life. He went to Madrid to study gastronomy at Le Cordon Bleu. Returning to Brazil after an intense journey through Spain, which included the Camino de Santiago, the chef decided to invest in the space, Cozinha do Fred. With a proposal to offer a special dinner in seven times, its cuisine brings influences from Brazilian and Mediterranean cuisine. The chef uses French techniques and a modern touch to bring to life unforgettable dishes that serve all the senses of the guests.