Lunch

You can’t even imagine how many hot dog variations are there. Of course, the basis is always the same – roll and sausage, but I’ve lost count on the variations of fillings.

Today I’d like to talk about classic New York hot dog, where we have a special onion sauce except a roll and sausage. It is sweet and juicy and it cooks almost as onion confiture, but with some exceptions.

It’s customary to add sauerkraut to the hot dog beside the onion sauce. This time I haven’t use it, but that shouldn’t stop you. Try to cook both with it and without and then decide which one you liked better.

What You Need to Cook New York Hot Dog

INGREDIENTS:

Onion sauce:

• 120 ml of water
• 1 tsp of corn starch
• 1 tbsp of tomato paste
• 1 tbsp of balsamic vinegar
• 1 tsp of mustard
• 1 tsp of sugar
• A few drops of Tabasco
• A pinch of grounded cinnamon
• 2 large red onions
• 2 cloves of garlic
• Salt, pepper

A hot dog (4 servings):

• 4 sausages
• 4 rolls
• 4 tbsp of sauerkraut
• Ketchup, mustard for serving

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make New York Hot Dog: Step-by-Step Instructions🔪

STEP 1. SLICE THE ONION AND PREPARE THE REST OF INGREDIENTS FOR THE SAUCE

The sauce that cooks for 1 hour is a bit beyond the understanding of fast food. But, firstly, it totally worth it, and secondly, you can always cook more than you need and use it throughout the week. It can be easily stored in the fridge.

Firstly, prepare the liquid mix for the sauce. In the glass or deep bowl mix 120 ml of water, 1 tsp of corn starch, 1 tbsp of tomato paste (can be replaced with good-quality ketchup), 1 tsp of sweet mustard (or medium hot), 1 tsp of sugar, 1 tbsp of balsamic vinegar (if you don’t have one – use apple or any wine), a few drops of Tabasco and a pinch of ground cinnamon.

Finely mix everything to melt the starch and combine the rest of the ingredients.
Slice 2 onions into thin half-rings. Finely chop 2 cloves of garlic.

Warm up the large frying pan on the medium fire, add 1 tbsp of vegetable oil, and lay the onion out into one layer. Add salt on top, it will accelerate the evaporation.

Fry, stirring all the time until the onion is mild and fried on the edges. Then add garlic and fry for another minute, also constantly stirring.

It’s important not to over fry the onion, otherwise, there would be an unpleasant bitterness in the taste.

Add prepared liquid mix, finely mix everything, cover, lower the fire, and leave stewing For 1 hour. Check from time to time if there is some liquid left in the frying pan, or you’re risking to burn everything. If you see that liquid is evaporating too fast – move it to the smaller burner and add some water.

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STEP 2. FRY THE SAUSAGES AND MAKE THE HOT DOGS

Using a grill pan or electric grill fry 4 sausages for 1-2 minutes from both sides. If you don’t have a grill, use a regular frying pan. 4 rolls cut in half lengthwise, but don’t slice till the end. Fry them on the same pan/grill according to one of these instructions. By the way, in the USA they usually cut the roll from the top side, not from the side as we do.

Choose any sausages you like. But, mind the composition and do not save on that.

Put the sausage into the roll, spread 1-2 tbsp of onion sauce evenly on top. If you want a real authentic New York hot dog, add for about 1 tbsp of sauerkraut.

Serve with sweet mustard and ketchup, so everybody could add whatever they want.

On my own behalf, I want to add: don’t rush to add sauces, taste at first. There’s enough sourness in the onion sauce (vinegar, tomato paste, mustard), so you can easily overdo with supplements.

The bread cooking process is not necessarily long and boring. Here is a recipe, following which you’ll have a fresh, flavored bread within minutes. Well, not exactly within minutes but in an hour or so, solid!

Nevertheless, it doesn’t make it any easier. All you need to do is to mix the dough, let it rise in ‘special conditions’ and put to the oven.

What You Need to Cook Homemade Bread in One Hour

INGREDIENTS:

• 560 g of flour
• 350 g of water
• 1 tbsp of sugar
• 1,5 tsp of salt
• 1 tsp of wine vinegar
• 7 g of extra yeast

EQUIPMENT:

• Microwave oven

How to Make Homemade Bread in One Hour: Step-by-Step Instructions🔪

Mix 560 g of flour, 7 g of extra yeast, 1 tbsp of sugar, 1,5 tsp of salt in the mixer bowl, or in a regular middle-sized bowl. Mix with a whisk.

Add 250 ml of water and using a spatula, mix the dough. Now add the rest 100 ml of water and 1 tsp of wine vinegar, and make a stretchy dough. It’ll take you about 7-10 minutes.

If you’re using a mixer, just place a spatula nozzle, mix the dry ingredients, then add water and let work for a minute.

Then place a hook-shaped nozzle, add the rest of the water and let work for another 4-5 minutes. When the walls of the bowl are clean and all the dough is on the hook, this means it’s ready.

A plastic bowl, that you can put to the microwave oven, grease with oil, and put there a dough.

Cover the bowl with a wet towel (just soak it under the running water and then squeeze), and with a dry one on top. Put to the microwave oven.

Turn the microwave oven on the maximum capacity for about 40 seconds. Leave the bowl inside for 5-10 minutes. Now turn it on again for 40 seconds. Leave the dough for 25 minutes more.

Meanwhile, warm up the oven to 220 degrees.

If you have an iron baking mold or frying pan – put it to the oven and leave to warm up. If no, don’t get upset, take a regular stainless casserole and do the same, but do it in 10 minutes before baking the bread. Obviously, there should be no plastic parts on it.

After 25 minutes, the dough should extend 2-2,5 times. Take the mold or casserole out of the oven, slightly grease the bottom with oil, and put there a dough.

Make a cross-cut on top. Cover with a lid or foil and put it to the oven. Bake for 30 minutes, then remove the lid or foil and bake for another 10 minutes until golden.

Let the casserole cool down for 10-15 minutes, then take the bread out and cool on the baking grate.

Yeah, today we have broccoli, moreover, boiled one. But don’t be upset before it’s time.

Amazing dressing with soy sauce and sesame oil totally cover it all but instead enhances its advantages. Flavored and crispy garlic chips with fried sesame add that very pinch that makes your hand reach for the next piece.

I assure you, you’ve never tried such broccoli.

What You Need to Cook Asian Broccoli with Soy Sauce and Ginger

INGREDIENTS:

• 1 head of broccoli
• 2 tbsp of sesame seeds
• 5 cloves of garlic
• 3 tbsp of soy sauce
• ½ tsp of sesame oil
• 1 lime
• thumb-sized piece of ginger

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Asian Broccoli with Soy Sauce and Ginger: Step-by-Step Instructions🔪

Put the pan on the fire. In this recipe, boiled broccoli is as good as steamed one. Therefore, depending on your choice, regulate the amount of water. Cut off the petioles of 1 broccoli head, but try to cut without stalks.

Peel the petioles using a vegetable peeler, or it’ll stay solid and hardly chewed.

Now chop the broccoli into thin 5 mm pieces.

Peel 5 cloves of garlic and chop into thin slices, try to slice as thin as you can.

Grate the ginger on the smallest grate. Jamie suggests to grate additionally through the small sieve and use only juice. I decided to make it easy.

Fry 2 tbsp of sesame on the dry frying pan until the pleasant flavor and golden color. Put the sesame to the dry plate and put it aside.

To the same frying pan add 3 tbsp of olive oil, garlic slices, and fry until golden on the lowest heat.

Turn the pan to the side from time to time in order to fry evenly, faster, and make a sort of deep fry.

When the garlic is golden, take them out with a spatula and put on the paper towel, to absorb the extra oil.

Turn off the fire, remove a bit of oil, you need only for about 2 tbsp. When the frying pan cooled a bit add 3 tbsp of soy sauce, ½ tsp of sesame oil, squeeze a juice from 1 lime and add grated ginger (or juice).

Mix everything in the pan and taste. It should have sour-sweet-nut flavor if one of them stands out more or not enough – regulate the taste by adding the needed ingredients.

Now let’s do broccoli. If the water is boiled add broccoli and cook for 4-5 minutes. You can use a steamer, it’ll take you the same 4-5 minutes.

When the broccoli is ready, take it out with a spatula, and try to shake off almost all water. Put on the plate and add sauce on top (mix it again beforehand, if it layered). Add fried sesame and garlic chips on top.

Serve while hot.

Continue sharing with you some fast and simple recipes. Today we have a Chinese guest – fried white cabbage with Sichuan and chili pepper.

Fast frying in a wok makes it crusty but gentle inside at the same time. It turns out very juicy, sour-sweet, with citrus flavor because of the Sichuan pepper. Red-hot wok wall leaves frying marks on the cabbage slices and adds a smoky flavor.

This dish can be a perfect snack for 1 or 2 persons or a nice side dish for the main course. But, bear in mind, that it hardly will replace a whole meal. But if you serve with rice or another side dish it’ll be a really fine lunch.

What You Need to Cook Chinese Fried Cabbage

INGREDIENTS:

• half of small cabbage
• 1 tsp of Sichuan pepper
• 1-2 small chili peppers
• 1 tsp of soy sauce
• vegetable oil for frying

EQUIPMENT:

• Wok (highly preferable)

How to Make Chinese Fried Cabbage: Step-by-Step Instructions🔪

Cut in half a head of a cabbage, and take off the outer leaves.

Cut off the basis.

Now cut halves into quarters and remove the inner leaves (put aside).

Slice at a low angle into 1-1,5 cm pieces.

Do the same with a second part and inner leaves.

Heat up 1 tbsp of oil in a wok or large frying pan. Add 1 tsp of Sichuan pepper (if you don’t have one, just skip this step, it won’t be exactly as needed but still tasty) and cook until it becomes black.

Catch a pepper with a spatula but leave the oil. Put 1-2 small whole chili peppers into a wok (I used dried ones). If you like hotter, cut every in several parts. Fry for about half a minute.

Add cabbage and constantly stirring cook on the lower fire for 2-3 minutes. The cabbage will be a little gentle but still crusty.

Now lower the fire to medium and add 1 tsp of soy sauce. Cook for 1 minute, constantly stirring, until the sauce is evenly spread on the cabbage.

Put on the big plate or serving ones, decorate with chili pepper and serve.

This salad is a perfect fit if you need to use the beef leftover, but of course, if you’re using a fresh one, it’ll be just as good.
Asian cuisine is always a taste and flavor explosion. They are very good in taste combinations like sweet, bitter, sour but they are balanced at the same time. Not a single taste is more dominant than the others.

Today I’ll share with you one of those recipes. Let’s make a deal, you can regulate the amount of chili pepper in dressing as you want and choose any salad you like. Lettuce, romaine, iceberg – doesn’t matter, choose anyone you like.

Just remember, you need to wash thoroughly the leaves on the head of lettuce and cut off the head itself. Also very important to dry finely the leaves after washing, but we’ll talk about it below.

What You Need to Cook Zesty Thai Salad with Beef

INGREDIENTS:

For salad:

• 250 g beef leftover, if you’re planning to use raw one, read the recipe how to cook it
• 100-150 g of iceberg lettuce (or anyone else you like/can afford)
• 5-6 cherry tomatoes
• ½ cucumber
• ¼ of small sweet onion (the red or white one)
• A bundle of parsley or cilantro (what you like best)
• A handful of peanuts
• 2 twigs of fresh mint (just leaves)
• Olive oil
• Salt, pepper

For dressing:

• 2 cloves of garlic
• parsley/cilantro stalks, which you used for salad
• ¼ – 1 chili pepper, take less if you don’t like spicy or more if do
• 2 tsp of sugar
• 2 tbsp of fish sauce
• 3 tbsp of lime juice
• 1 tbsp of olive oil
• Salt, pepper to taste

EQUIPMENT:

• Blender or mortar (not necessarily)

How to Make Zesty Thai Salad with Beef: Step-by-Step Instructions🔪

STEP 1. PREPARE THE DRESSING

Nothing special, we’ve taken 2 cloves of garlic, finely chopped parsley/cilantro stalks, and the right amount of chili pepper (¼ – 1). Put to the blander or mortar.

If you’re using a blender, add the rest of the ingredients right away and let it work for a minute.

If you’re using mortar, after you added all the ingredients from above, work with a pestle until it turns into a homogeneous mass.

If you have neither blender nor mortar, not a problem. In this case, just chop the ingredients as finely as possible and mix them with liquids and sugar in a glass or small finger bowl.

After you shredded add the rest ingredients for dressing: 2 tsp of sugar, 2 tbsp of fish sauce, 3 tbsp of lime juice, 1 tbsp of olive oil, and pepper.

Taste, salt, if needed.

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STEP 2. PREPARE THE LETTUCE AND CUT THE VEGETABLES.

First, lettuce. I used the iceberg (100-150 g).

The first thing you need to do is to wash it. It’s better to do it this way: finely wash the sink, close the drain and take on water. Sort the leaves from the head, soak in the sink, and leave for about 5 minutes. Check them from time to time, and rinse with hands under the water.

Take off the salad, remove the water. Cut off the hard part from the leaves and throw away. The remaining leaves roll and chop into 1-2 cm pieces. Now you need to dry them. I use a salad drier like this, which I’ve bought in IKEA.

If you don’t have such a thing- just finely shake the water off the leaves and then dry with a pepper towel.

The leaves should be almost completely dry.

This rule is good for all kinds of salad leaves. The thing is, if there’s some moisture left, the dressing won’t wash over every piece as it should be and the main part of it just drains down.

While the salad is washing, move on to the rest of the vegetables.

Cut half of a cucumber into 0,5 cm slices, ¼ of onion into half rings, and 5-6 cherry tomatoes in half.

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STEP 3. SLICE/PREPARE THE BEEF, FRY THE PEANUTS.

In case you are using the leftovers as I do, just slice 250 g of beef into less than 1 cm pieces.

If you’re using the fresh one, I recommend to cook it according to the following instruction:

Heat up the oven up to 180 degrees. Salt and pepper the beef from both sides, warm up the frying pan on the high heat, add 2 tbsp of oil. Put there meat and fry for about 1-2 minutes from both sides until nice golden crust.

Put a frying pan with meat to the oven for 8-10 minutes. When it’s ready, let it rest for 10 minutes. Then you can slice it and add it to a salad.

A handful of peanuts fry for a couple of minutes. If you’re using in-shell peanuts, peel it.

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STEP 4. MAKE A SALAD AND ADD DRESSING

Put a salad leaves on a suitable plate and place vegetables on top.

Add beef slices and peanuts (you can chop them and sprinkle with crumbs, or use whole ones).

Put mint (2 twigs) and parsley/cilantro leaves on top. Dress a salad.

When you take a first glance on the ingredients list, you can be pushed away and your desire to cook may disappear. But don’t worry, the preparation of most of them will take a minute, but instead, you’ll have a large portion that is good for 5 people as an addition to the main course.

It has a very contrast taste: sweet beetroot – bitter-sour grapefruit, sweet caramelized nuts – sour pomegranate grains, blue cheese, and cayenne pepper that adds a bit of hotness and dressing …

The dressing is a topic of another conversation. It fulfills its role for 100%: combines all the ingredients but does not mute the main ingredients but rather enhances them. You’ll get some beetroot-citrus bouquet, very tasty and also healthy.

I’m not very fond of beetroot, but when it’s baked and mixed with other salad ingredients it turns out into something awesome.

What You Need to Cook Beetroot and Spinach Salad with Caramelized Nuts and Citrus Vinaigrette Dressing

INGREDIENTS:

For salad:

• 4 small beetroots
• 75 g of walnuts
• 2 tbsp of honey
• a pinch of cayenne pepper
• 150 g spinach leaves
• ½ pomegranate
• 1 grapefruit
• 75 g of blue cheese (gorgonzola, Dor Blue)
• Olive oil, salt, pepper

For dressing:

• 2 tbsp of olive oil
• 60 ml of freshly squeezed orange juice
• zest of 1 orange
• 1 tbsp of white wine vinegar
• 1 tbsp of honey
• Salt, pepper

EQUIPMENT:

• nothing, that you wouldn’t have

How to Make Beetroot and Spinach Salad with Caramelized Nuts and Citrus Vinaigrette Dressing: Step-by-Step Instructions🔪

STEP 1. PREPARE THE BEETROOT

Firstly, you need to heat up the oven to 200 degrees.

Peel 4 small beetroots and cut in the quarter and then every piece in half again.

Cover the small baking sheet with parchment and put there beetroot. Add a few tbsp of olive oil, salt, and pepper. Mix.

When the oven is done, put there baking sheet for 30 minutes.

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STEP 2. MAKE CARAMELIZED NUTS

Mix 75 g of walnuts and 2 tbsp of honey. If your honey is already sugared a bit like mine, microwave it for a couple of minutes to melt.

After it melted add cayenne pepper on the tip of the knife.

Mix all together.

Take another small baking sheet (I used a regular small cast-iron pan), cover with parchment, and put nuts with honey. Place them to the oven for 15-20 minutes.

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STEP 3. MAKE A DRESSING AND PEEL A GRAPEFRUIT

Take a jar with a twist cap. Mix there 2 tbsp of olive oil, 1 tbsp of white wine vinegar, 1 tbsp of honey, squeeze 60 ml of orange juice, add zest from 1 orange.

Close a jar and shake for 0,5-1 minutes to mix ingredients. Then open and taste, add salt and pepper to taste.

Clear 1 grapefruit from peel and inner parts.

At this point, the nuts are probably ready, take them from the oven and let to cool down.

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STEP 4. WAIT UNTIL THE BEETROOT IS READY AND MAKE A SALAD

In 30 minutes take the beetroot off the oven.

Let it cool down before adding to the salad, otherwise, spinach leaves will fade.

When the beetroot is cooled to the temperature when you can easily touch it with hand, mix it in a bowl with 150 g of spinach leaves and grapefruit.

Add caramelized nuts and a half of pomegranate grains on top.

Then tear with a hand 75 g of blue cheese and add on top.

Right before serving add dressing, that you’ve made in step 3 and mix.

When it’s a new potato season you can’t pass by it, and not to cook something, especially when it’s all over shops and markets. Accidentally, I ran into Jamie Oliver’s video where he cooks a potato salad. I got interested in an ingredient combination and decided to follow him without hesitation.

Anyway, simply put, potato salad is exactly just finely dressed boiled potato. So the main ingredient is potato and the rest is dressing + flavors. But what I’ve got in a result made me think: “How come I’ve never thought of something like that myself?”

Simple and affordable ingredients make unique taste and flavor combinations when mixing. Thanks to the yogurt-based sauce (I replaced it with sour cream in the recipe) salad turns out very rich and gentle.

Small pieces of golden fried bacon add a bit of crunch and salt. And greens, which you can easily replace with your favorite one, decorate a salad and add freshness.

The dressing, by the way, is pretty universal too. If you want it fatter and richer taste use mayonnaise, if you want low-fat – use yogurt or sour cream. You can make mixed dressing as a compromise after all.

This salad can be the main course for 2 or even 3 hungry persons. Also, it can be a perfect complement to a meat or fish dish as technically its a salad and side dish at the same time.

What You Need to Cook Jamie Oliver’s Potato Salad with a Bacon

INGREDIENTS:

• 800 g of new potatoes
• 1 lemon
• 100 g of bacon or smoked breast
• 1 small bunch of greens to taste (mint, basil, spring onion, dill, parsley)
• 120 g of sour cream (you can also use yogurt or mayonnaise)
• Salt, pepper

EQUIPMENT:

• nothing, that you wouldn’t have

How to Make Jamie Oliver’s Potato Salad with a Bacon: Step-by-Step Instructions🔪

STEP 1. WASH AND BOIL THE POTATO

Wash 800 g of the new potatoes under the running water and clean it from the soil and other dirt using the hard side of dishwashing sponge (of course without cleaning products).

Put the potatoes to the pan, add cold water in the order it covers the potato, add a pinch of salt, and put on the fire.

Cook for about 10 minutes from the boiling moment.

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STEP 2. PREPARE THE REST OF INGREDIENTS

While the potatoes are boiling let’ do the rest of the ingredients. Cut the bacon (100 g) into long thin 5 mm slices.

Finely chop 1 small bunch of onion and basil.

You can easily replace greens from this recipe with your favorite one: mint, parsley, dill, chives, and also make any taste combinations you want.

Make a zest from 1 lemon.

Put a small frying pan on the fire, add there 1 tbsp of oil and fry sliced bacon until golden for 3-4 minutes.

Then, carefully put it on the paper towel to absorb the extra fat.

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STEP 3. MAKE A SALAD

Check if the potato is ready with a knife if it easily slides to the middle it is ready. Remove the water and let it cool down for a couple of minutes.

Cut the potato as you want, the bigger ones cut in 4 parts, smaller ones in 2-3, and so on. Chopped potato put to the serving plate.

Salt and pepper, add lemon zest and squeeze a juice from half a lemon on top, finely mix everything.

Add 120 g of sour cream (I used 20% one) and chopped greens, mix everything again.

Jamie in his video dresses salad with yogurt and also speaks about mayonnaise alternative. I decided to go a bit different way and used sour cream. You, on the other hand, can choose any one of them.

Place fried bacon on top. Taste a salad and add salt, pepper, lemon juice, dressing to taste if necessary.

And that’s all – the salad is ready, serve while warm.

What do you know about Mexico? Sombrero and melodramas good, but what about the cuisine? Burrito, fajita, tacos, nachos are popular Mexican dishes and snacks, everybody knows.

I want to share with you a bit less popular recipe and so to say, open a door to the other side of Mexican cuisine.

We’ll cook corn salad from freshly fried corn with mayonnaise dressing with cheese, garlic, greenery, chili pepper, and lime juice.

Thanks to mayonnaise and cheese it turns out very gentle but peppery, garlic, and chili tingle receptors and enhances the taste. Dressing spreads on every juicy and sweet corn grain thanks to its creamy texture, therefore, adds all the above features. Nevertheless, you can’t call it too fat even because of the mayonnaise base.

It’s light and fresh, that’s all because of the rich amount of greens and lime juice, all you need on a hot summer day.

Salad is shared with plates almost right away, that’s why cook in plenty.

What You Need to Cook Mexican Corn Salad

INGREDIENTS:

• 4 heads of corn
• 2 tbsp of mayonnaise
• 60 g of feta cheese
• A bunch of spring onion
• A bunch of parsley
• 1 chili pepper (if you can find Jalapeno – use this one)
• 2 cloves of garlic
• ½ of lime
• Salt, pepper, vegetable oil

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Mexican Corn Salad: Step-by-Step Instructions🔪

STEP 1. PREPARE THE DRESSING

Take a small deep plate and add 2 tbsp of mayonnaise.

Finely chop a few stalks of spring onion (3-4 pieces), parsley (about as much), add to the mayonnaise.

Finely chop 60 g of Feta cheese and add to the plate.

Slice 1 chili pepper into small circles and add to the plate too. I used dried ones, but you can use the fresh one as well (that’s better) or Jalapeno ( that’s even better).

Add to the same plate 2 cloves of garlic finely chopped, grated, or squeezed with a garlic press and juice from a half a lime.

Finely mix everything and put to the fridge, if you’re planning to cook later or put aside if you’re hungry now.

If the sauce looks too thick, add a bit of water

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STEP 2. PREPARE THE CORN

As we need only corn grains, the first thing you need to do is to separate them. I’ll tell you how to do that.

Firstly, peel 4 heads of corn and remove the ‘hair’, cut off the bottom part to make it more stable in the vertical position (not necessarily).

Put the gourd vertically and using the knife, cut off the grains from the top down.

Done? Turn the gourd and continue until there are no grains left. Do the same with the rest 3 gourds.

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STEP 3. FRY THE CORN AND MAKE A SALAD

Take a big frying pan (use a wok if you have one) and put in the high heat. Add 2 tbsp of vegetable oil and warm it up until almost smokes.

Carefully add there grains and spread evenly on the surface.

Fry for 1-1,5 minutes, don’t stir until one side is golden.

Mix everything and cook for another 1-1,5 minutes not stirring.

Therefore you need to make them golden all around. It’ll take you 6-10 minutes and 3-5 mixing.

Put the grains into the serving plate.

Finely mix a salad and serve.

You can serve it either warm or cold. Taste. Personally I think it tastes more interesting when warm.

This light salad can be a great summer appetizer. It’ll amaze you with its simplicity and taste combinations. Arugula with its specific spiciness, caramelized peaches with a creamy aftertaste, and rough parmesan.

Even this way the salad looks complete and very tasty, but here is where the vinaigrette dressing with a soy sauce comes into play. And it changes everything. It spreads on every arugula leaf and enriches with more of taste diversity and changes it into something incredible.

The recipe is very fast and easy. So I don’t see why to distract you with its description. You’ll prepare it quickly and try yourself rather than read all this.

What You Need to Cook Arugula Salad with Caramelized Peaches

INGREDIENTS:

For salad:

• 200 g of arugula
• 2 peaches sweet but solid
• 50 g of parmesan
• 2 tbsp of sugar
• 2 tbsp of unsalted butter

For dressing:

• 3 tbsp of balsamic vinegar
• 1 tbsp of soy sauce
• 4 tsp of spicy mustard
• ¼ sweet onion (or 1 shallot)
• 1 clove of garlic
• 120 ml of vegetable oil
• 75 ml virgin olive oil
• ½ tsp of salt
• ¼ tsp of black pepper

EQUIPMENT:

• Salad dryer (preferable)

How to Make Arugula Salad with Caramelized Peaches Step-by-Step Instructions🔪

STEP 1. PREPARE THE DRESSING

In a 250 ml jar mix 1 tbsp of soy sauce and 3 tbsp of balsamic vinegar.

Add 4 tsp of spicy mustard. Grate ¼ of sweet onion ( or use 1 shallot if possible) and 1 clove of garlic, add to the sauce.

Add 75 ml of vegetable oil and 120 ml of virgin olive oil. Finely shake the jar in order to mix all the ingredients.

This sauce can be stored in the fridge for 3 months (you’ll have a half of a jar left), don’t forget to shake before use.

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STEP 2. PREPARE ALL THE INGREDIENTS

Take 200 g of arugula and cut off the stalks, in order to have 1 cm to leaves. If its the earlier one (the leaves are small) you don’t need to do that.

Fill a big bowl of water and soak the arugula. I’m using a bowl from the salad dryer, that will use then to dry it.

2 peaches cut in half and remove the pit.

Now cut every piece in half. Then every quarter into 3-4 pieces depending on their size.

Put peaches into a suitably sized plate and cover with 2 tbsp of sugar.

Carefully mix to spread the sugar evenly on the surface.

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STEP 3. CARAMELIZE THE PEACHES

Warm-up 2 tbsp of unsalted butter on the medium fire. When it melts, put the peaches on the frying pan, put them on one of the flat sides.

Cook for 3-5 minutes, until the side that contacts the frying pan is golden. Carefully turn the peaches over and cook for a couple of minutes more.

Put the peaches on the plate and let google down a bit (for about 5 minutes). If they are too hot, the leaves could fade.

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STEP 4. MAKE A SALAD

Wash the arugula in the bowl and remove the water.

Now dry the leaves. If you don’t have a salad dryer, use the paper towels. Arugula leaves should be dry, or dressing will mix with water and simply slide down on the bottom.

Place the arugula into a big bowl (you can use the same where you’ve mixed peaches with sugar), add peaches there, and a half of dressing.

Finely shake the dressing again before adding. Carefully mix everything with hands until it covers every leaf.

Put in the bowl or serving plates. Using the vegetable peeler make some parmesan slices (50 g) and add on top.

Serve as soon as possible.

This salad is a perfect complement to pasta, poultry, or meat dishes. It cooks for a few minutes and doesn’t need any preparations beforehand.

There are also minimum ingredients and they all are indicated in the name (okay, almost all). Thus it’s an independent dish, which you can eat as a quick snack if you want.

What You Need to Cook Arugula Salad with Cherry Tomatoes and Parmesan

INGREDIENTS:

• 200 g cherry tomatoes
• 1 bundle of arugula
• 30 g of parmesan
• Salt, pepper, olive oil
• 1/2 of lemon

EQUIPMENT:

• Nothing that you wouldn’t have

How to Make Arugula Salad with Cherry Tomatoes and Parmesan: Step-by-Step Instructions🔪

Cut off the arugula stalks – 1 bundle  – (if you have an early one with small leaves and thin stalks, you don’t need to cut them off). Soak it in the water for 5-10 minutes.

Meanwhile, wash 300 g of  cherry tomatoes and cut them in half.

Remove the water and finely dry the arugula. I use a salad dryer. If you cook them often – it’s an irreplaceable thing. If you don’t have one – use the paper towels.

Make a salad.

Place the arugula leaves on the plate.

Scatter sliced tomatoes on top.

Salt, pepper and add zest from half a lemon and add to the salad.

Using a vegetable peeler, make a few slices of parmesan (30 g) and add on top.

Add a juice from ¼ of a lemon, and richly sprinkle with virgin olive oil.