Delaco Emmental Salad
Recipe: Salad with Delaco Emmentaler and Zucchini
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 4
I propose a vibrant and flavorful salad - Salad with Delaco Emmentaler and zucchini. This simple and quick recipe will not only delight your family's taste buds, but it's also extremely healthy, packed with fresh vegetables and nutritious ingredients.
The history of salads as a refreshing dish dates back to ancient times, when people combined available vegetables to create meals that nourish and refresh. And today, salads are an integral part of our diets, giving us not only flavor, but also considerable nutritional intake.
Let's get to work!
Ingredients:
- 400 g Delaco Emmentaler
- 150 g zucchini
- 150 g cherry tomatoes
- 50 g green onions
- 60 g green olives
- 1 tablespoon hasmatuchi leaves (curly parsley)
- 2 tablespoons vegetable oil
- 2 hard-boiled eggs
For the sauce:
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- Salt, coarse ground black pepper to taste
- 1 teaspoon mustard, not very hot
- 4-5 tablespoons sunflower oil
Step by step:
1. Preparing the vegetables: Start by rinsing the zucchini under running cold water. Remove the ends and cut into thin slices, about 2 mm thick. This will brown evenly and quickly, giving a delicious flavor.
2. Brown the courgette: In a frying pan, add 2 tablespoons of vegetable oil and heat. Place the zucchini slices in the skillet, being careful not to overlap them so that they brown evenly on both sides. Brown for 3-4 minutes on each side until golden and tender. When done, place on a paper towel to absorb excess oil.
3. Preparing the ingredients: Meanwhile, cut the Delaco Emmentaler into sticks about 2 inches long. Quarter the cherry tomatoes and slice the green onions into rounds. Put the hard-boiled eggs in cold water for a few minutes, then peel and quarter them.
4. Make the sauce: In a small bowl, mix the white wine vinegar, lemon juice, salt, pepper, mustard and 4-5 tablespoons of sunflower oil. Mix well until you have a smooth sauce. This will add a touch of freshness to your salad.
5. Assembling the salad: In a large bowl, add the chilled zucchini slices, Emmentaler sticks, cherry tomatoes, green onions and olives. Pour the dressing over the ingredients in the bowl and toss gently to combine the flavors. If you like your food spicier, you can add extra salt or pepper to taste.
6. To serve: Spoon the salad onto plates, garnish with the cooked egg wedges and sprinkle the hasmatuchi leaves on top for an attractive garnish. You can serve this salad as an appetizer or a light main course. It's perfect for summer meals but also as a side dish for meat dishes.
Useful tips:
- For a crunchier texture: You can add some toasted nuts or seeds, such as almonds or sunflower seeds, at the end. These will add a nice textural contrast.
- Variations: Instead of zucchini, you can use courgettes or even aubergines, and add bell peppers or cucumber for extra flavor. Each variation will bring a different and interesting taste to your salad.
- Pairing: This salad pairs well with a glass of refreshing white wine or fruit tea. You can also pair it with grilled steaks or oven-cooked fish.
Nutritional benefits:
This salad is rich in vitamins and minerals thanks to the fresh vegetables, and the Emmentaler provides an excellent source of calcium and protein. Boiled eggs also contribute quality protein and sunflower oil adds essential fatty acids.
Calories: About 350 calories per serving, depending on the amount of oil used and additional ingredients.
FAQs:
1. Can I use another type of cheese? Absolutely! You can experiment with cheeses like mozzarella or feta, depending on your preferences.
2. How can I store the salad for the next day? It's best to refrigerate the salad in an airtight container, but it's a good idea to add the dressing just before serving to prevent the vegetables from softening.
3. Is it a vegetarian recipe? Yes, this salad is perfect for vegetarians, providing a healthy and filling meal.
So enjoy this salad with Delaco Emmentaler and zucchini, which is not only healthy and nutritious, but will also bring a splash of color to your table. Enjoy!
Ingredients: for 4 servings Ingredients: 400 g Emmental cheese 150 g zucchini 150 g cherry tomatoes 50 g green onion 60 g green olives 1 tablespoon curly parsley 2 tablespoons vegetable oil 2 hard-boiled eggs For the dressing: 2 tablespoons white wine vinegar 1 tablespoon lemon juice Salt, coarsely ground black pepper 1 teaspoon mild mustard 4-5 tablespoons sunflower oil
