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Recipes : 5 Mediterranean Salads to rock the summer.



6 of June 2021,14:15, 26°C in the shadow, yes, summer is definitely there.

We've been missing the long summer days full of sun lights in Stockholm. Time for all to reach parks, swimming spots and country sides, with family and friends, now that we can finally discover what is a post - Covid19 social life.

Still complicated to travel to St Tropez, Marbella or Cinqua Terra, but it doesn't mean necessary that we can't bring Mediterranean food to us, directly in our plates.

So, find the best sunny spot around Stockholm, bring sunscreen, and prepare your picnic basket wisely.

Here are 5 ideas of Mediterranean style salads that you will love to share with your best human beings.


Nota Bene : Next article we will give you our list of markets in Stockholm to find the best quality products to pimp your recipes like a Chef.


1. La salade Niçoise.

Ingredients :

  • Mesclun Salad

  • 140 gr Tuna (1 can) (fresh cooked tuna works better, or marinated Tuna)

  • 50 gr Anchovies

  • 4 Tomatoes

  • 4 Radishes

  • 2 Paprika (the color of your choice)

  • 1 Cucumber

  • 200 gr Green Long Beans

  • 2 Eggs

  • 2 Spring Onions

  • 100 gr Black Olives

  • Fresh Basil leaf

  • Olive Oil

Step 1 : Mince the onions, paprika, and cucumber. Wash the salad and the tomatoes. Boil the eggs, drain the anchovies and the tuna on hand paper.

Step 2 : Slice the tomatoes and the eggs. Mix it all together, top it with olive oil and basil leaf.


Voila! A colorful salad that taste and smell the french riviera!


2. Insalatta Siciliana.

Ingredients :

  • 1kg Fresh Octopus

  • 1kg Pink schrimps

  • 1/2 kg Fresh Calamars

  • 300 gr of Giardiniera ( Vinegar marinated vegetables/pickles)

  • 5 Lemons

  • Olive Oil

  • Parsley

  • Salt & Pepper

  • 4 Gressini ( Italian Aperitive sticks)

Step 1: Wash and clean the octopus, If you don't know how to clean a fresh octopus you can click here for a tutorial.

Step 2 : Boil some water in a casserole. Plunge the octopus arms in the boiling water, handling it by the head for 20 seconds. Repeat the immersion 3 times. The third time, you will leave the entire octopus boil in water for 1 hour at middle thermostat.

Step 3 : Wash and clean the calamars, if you don't know how to do so, here is a little tutorial.

Step 4 : Boil the clean calamars for 15 minutes. Once done, let them cool down and peel their skin gently and reserve in the fridge.

Step 5 : Wash and clean the shrimps, peel the shell and boil them in water for 4/5 minutes.

Let them cool down and reserve in the fridge.

Step 6 : The octopus is finally cooked, let it cool down for 8 minutes and then start to peel the dark skin with your hands. Reserve in the fridge.

Step 7 : Dispose your drained Giardiniera or veggie pickles in a big salad bowl, slice the parsley, add the shrimps, cut the calamars with a scissor (size of your choice), cut the tentacles of the octopus ( Bits of 1/2cm long). Mix everything together.

Step 8 : Press the lemons, mix it with olive oil, salt and pepper. Add the dressing to your premixed salad. Reserve in the fridge for at least one hour.


Tips : Giardiniera is usually a mix of celeriac, carrots, paprika, fennel, all marinated in white vinegar and salt. You can do it yourself or simply buy it preprepared in an Italian specialized grocery store. No doubt it is always better when it's home made.



3. Ensalada Andaluza.

Ingredients :

  • 4 Oranges

  • 240gr Fresh Cod Fish

  • 1 Red Onion

  • 4 Boiled eggs

  • 6 Black olives

  • 2 branches of thyme

  • Olive Oil

  • Salt & pepper

  • Grilled Almonds

  • Xeres Vinegar

  • Tabasco

Step 1 : Reserve some orange zests. Cut oranges suprêmes and reserve them in the fridge. Press the rest of the left oranges and keep their juice.

Step 2 : Preheat the oven at 220°C. Roll the cod fish filet with thyme, olive oil, salt and pepper in an aluminum foil. Plunge in oven for about 10/12minutes. Unroll and let it cool down.

Step 3 : Dispose your oranges supremes on a plate. Add the chiseled red onion, the sliced boiled eggs, the chiseled olives. Trim the cod fish gently with your hands and disperse it on the plate.

Sprinkle with the grilled almonds and the orange zest.

Step 4 : Mix some Xeres vinegar, salt, pepper, the orange juice, and top it with some drops of tabasco.


Welcome to the south of Spain here. This salad is a must-try in Sevilla, but you can also find a different version of it in Portugal under the name of Bacalhau. (This time served with salted and dried cod fish)


4. Ellinikí Saláta.

Ingredients:

  • 200 gr Feta Cheese

  • 400 gr Tomatoes

  • 250 gr Cucumber

  • 50 gr Black olives

  • 50 gr Dried Oregano

  • 1 Spring onion.

  • Salt & pepper

  • Vinegar

  • Olive Oil

Step 1 : Slice the tomatoes, the cucumber, chisel the onion. Mix everything in a salad bowl.

Add the olives.

Step 2 : Cut the feta cheese in bits, drizzle it with olive oil, vinegar, sprinkle with pepper, and dried oregano.

Step 3 : Mix it all in your salad bowl. Reserve in the fridge before to serve.


Here is the classic Greek salad. You can also add some fresh salad leaves. Preferably some lettuce or mesclun. A real essential during summer. Very tasty and full of hydration.


5. Arabesque salad.

Ingredients :

  • 2 Eggplant

  • 100gr Goat Cheese

  • 1 Pomegranate

  • 2 Lemons

  • 1 Garlic clove

  • Parsley

  • Olive oil

  • Chardonnay Vinegar

  • Fresh Minth

  • Salt & Pepper

Step 1 : Slice the eggplants lengthwise about 5mm thickness. Sprinkle them with salt for 15minutes so they can drain their water. Rinse them with water, dispose them on hand paper for a while.

Warm up the plancha.

Step 2 : Rub the slices with olive oil, cook them 5 minutes on each side.

Step 3 : Strip the mint and parsley leaves from their stems, dispose it in a salad bowl. Add the grilled eggplants. Cut the pomegranate in two, extract the seeds and add the to the bowl.

Step 4 : Crush the garlic clove and add it to the oil together with the vinegar and the lemon juice.

Top your salad with pieces of goat cheese.


TIPS : Think about adding some seeds to it, like dried pumpkin seeds or pine nuts. Delicious !


We hope you will enjoy trying these recipes this summer. We can't wait for your comments.


Bon Appetit !

Cocotte Team.

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