A classic dish served in cafeterias all around that has its own quick version in my kitchen. Very attractive for hot summer days when one does not want to mess up a lot one’s diet is this chef’s salad. The amounts to be used depend on you, however, I propose here a personal portion.
Servings: 1
Equipment
- Salad bowl
- Chopping board
- Chef's Knife
- Peeler
- Fork or small whisk
- Small bowl
- Salad serving utensils
Ingredients
- 20 g Spring mix
- 50 g Panela or mozzarella cheese, diced
- 25 g White mushrooms, sliced
- 30 g cherry tomatoes, halved
- 50 g cucumber, sliced
- 30 g corn, grained/baby
- 5 g sprouts, bean/soy/pea
- 30 g broccoli fleurets
- 100 g tuna in oil, Ortiz (is my favorite)
- 1 egg, hard-boiled and chopped
- 1 slice bacon, fried and chopped
- 10 ml olive oil, extra virgin
- 5 ml red wine vinegar
- 5 g Dijon mustard
To Prepare
- Add all the veggies, the chopped hard-boiled egg, the rinsed tuna, the fried and chopped bacon, and the diced cheese into the salad bowl.
- In a small bowl add the extra virgin olive oil, the Dijon mustard and the red wine vinegar. Emulsify with a fork or a small whisk. Season with salt and pepper.
- Pour the vinaigrette on the salad and mix everything with the salad serving utensils.
- Serve.
As you can see, this recipe is probably the simplest possible and it can be modified depending on what you want on a specific day. If you don’t want something or you don’t like it, just exchange it with something you would prefer. For example, in the salad I photographed I added avocado and pine nuts. I had them and I fancied them, so, I added a little bit of both.
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