With the heat installed, it's time to prepare fresh dishes and save the warm ones for the fall and winter. In this sense, today we present you some ideas to eat Attractive salads with Parmigiano Reggiano cheese. Cheese with Designation of Origin No. 1 in Italy and one of the most appreciated in the world is an exceptional product. It has no additives or preservatives and is made completely craft with only three elements: milk, rennet and salt. Discover the recipes here!
This cheese has a easy digestibility and a high content of football, besides being a great source of minerals. If we accompany him by fresh fruits and vegetables it's a cool combination. This magnificent product is a fundamental food in the diet of everyone, from children to the elderly. Also for athletes, who find in it a totally natural energy supply.
And, as if this were not enough, we have good news for the lactose intolerant, since the Parmigiano Reggiano es a dairy without it. Thanks to its production process, the 'king of cheeses' is naturally lactose-free from 48 hours after its creation, because all the sugar is transformed into lactic acid. Great job from lactic acid bacteria! So, when the cheese reaches the points of sale, after the minimum maturation period of 12 months, it is suitable for intolerant people.
You no longer have any excuse to make these five delicious attractive salads with cheese that we propose below, with its ingredients and preparation.
Celery, Parmigiano Reggiano and black truffle salad
Ingredients
- 40 g of celery
- 70 g of Parmigiano Reggiano flakes
- 70 g of black truffle, scraped
- 4 tablespoons of extra virgin olive oil
- Sal Island
- White pepper
Preparation
Clean and finely chop the celery sticks. Put in a colander and sprinkle with salt. Let stand for 30 minutes and then remove any water that has exuded. Dress the celery with Parmigiano Reggiano in flakes, truffle, oil, salt and white pepper. To serve.
Beetroot, Parmigiano Reggiano and herb sauce
Ingredients
- 200 g of beets
- 100 g of Parmigiano Reggiano
- 100 g of fresh herbs
- 12 slices of toasted baguette bread
- A bunch of parsley
- 1 tablespoon pickled onions
- 50 ml of extra virgin olive oil
- 1 tablespoon of white sesame seeds
Preparation
Peel the beet and cut it into thin slices. Season it with oil and salt. Toast the bread slices and cut the Parmigiano Reggiano sliced. Clean the parsley, put the leaves in a blender with the pickled onions and half the oil. Mix until you get a fine emulsion. Adjust the salt. Assemble the plate with the beetroot, the salad lightly dressed, the slices of Parmigiano Reggiano and croutons. Garnish with the herb emulsion and sprinkle with the Sesame seeds toasts.
Attractive salads with cheese, broccoli and new potatoes
Ingredients
- 400 g of new potatoes
- 20 g hazelnuts, blanched
- 200 g of broccoli without its stems
- 1/2 red onion, thinly sliced (approx. 75 g)
- 20 g of Parmigiano Reggiano
- 2 tablespoons of extra virgin olive oil (30 ml)
- Salt and freshly ground pepper to taste
For the green sauce dressing
- 20 g flat-leaf parsley, stems removed (a large handful)
- 6 basil leaves (2,5 g)
- 1 sprig of tarragon, just the leaves (1 g)
- 1 small garlic clove
- 2 canned anchovy fillets (optional)
- 1/2 teaspoon Dijon mustard
- 1/2 lemon, juiced, the rest is saved for garnish
- 2 tablespoons of extra virgin olive oil (30 ml)
- Freshly ground black pepper, to taste
Preparation
Skip the broccoli in a pan to preserve its color and keep it slightly al dente. Boil the potatoes until cooked, about 15 minutes, and then drain.
Prepare the dressing green sauce for this kind of Attractive salads with cheese. Make a garlic paste by mashing it with salt. Add to the herbs and anchovies and chop them finely. Put in a bowl and mix with the mustard, lemon juice, olive oil and black pepper. Lay aside.
Toast the hazelnuts in a dry skillet for a few minutes until they smell toasty and have taken on a little color. Use a mortar or similar to crush the hazelnuts.
Heat 2 tablespoons of olive oil in the same pan. Add the broccoli and sliced onion and a splash of water. Cover and steam sauté for about 5 minutes until the broccoli is cooked al dente. Remove the lid and bring the remaining water in the pan to a boil. Season and empty into a large container.
Cut the potatoes into thick slices and add them to the saucepan, with a splash of olive oil if necessary. Fry them for a couple of minutes to reheat them. Season well. Add them to the bowl. Add the dressing to the bowl and cover everything with your hands.
At your service
Divide the salad between two hot dishes. Sprinkle with the hazelnuts and add slices of Parmigiano Reggiano over the two salads. Drizzle with a little more oil and serve with the other lemon half, cut into two quarters, if more acidity is required to taste.
Cauliflower Salad
Ingredients
- Cauliflower
- Zucchini
- Raisins
- Turmeric
- Sunflower seeds
- Carrot
- Parmigiano Reggiano
- Sugar to taste
- White wine vinegar
- Extra virgin olive oil
- Salt to taste
- Black pepper, to taste
Preparation
Wash the vegetables. Cut off the stem ends of the cauliflower coarsely chop them in a food processor into coarse crumbs, then add turmeric, raisins, sugar, salt, pepper, vinegar and oil. Taste and add salt and spices to your liking.
Cut the shell of the courgettes and carrots in small pieces and add them to the salad. Place on a tray, add some sunflower seeds and sprinkle with Parmigiano Reggiano.
Attractive salads with cheese and figs
Ingredients
- 2 lettuce buds to taste
- 4 pear tomatoes
- 3 yellow tomatoes
- 4 figs
- 200 g of Parmigiano Reggiano cheese cut into flakes
- 40 g pumpkin seeds
- Oil to taste
- Salt to taste
Clean the lettuce and cut it into large pieces. Cut the tomatoes into small slices and figs in four parts, after removing the shell. Combine all the ingredients in a large salad bowl, season with oil and salt. Finish the plate with Parmigiano Reggiano flakes y Pumpkin seeds.
Prepare, following all these steps, the magnificent recipes that we have proposed for you attractive salads with cheese to enjoy fresh dishes this summer.
