Esta salada de verão é a personificação de uma refeição leve, fresca e nutritiva. Com uma base de espinafres vibrantes, é enriquecida com uma variedade de texturas e sabores: a crocância das nozes, a doçura das arandos e a suavidade do ovo cozido. O vinagrete, com um toque de óleo de trufa, eleva o conjunto, tornando-a numa opção sofisticada e deliciosa para os dias quentes.

Ingredientes

  • Salada:
  • 3 xícaras de espinafre
  • 1/4 xícara de nozes picadas
  • Brotos de alfafa de 1/4 de xícara
  • 1/2 tomate roma em cubos
  • 1 ovo cozido esquartejado
  • 2 colheres de cranberries secas
  • 1 cebola verde em fatias
  • Vinagrete:
  • 1/4 xícara de suco de limão
  • 1 colher de sopa de vinagre de vinho branco
  • 1/4 de xícara de óleo de trufa (ou azeite de oliva)
  • 1 / 2-1 colher de chá de sal
  • 1/2 colher de chá de pimenta
  • 1/4 colher de chá de açúcar branco
  • 1/2 colher de chá de alho em pó

Preparação

  1. Esta salada refrescante serve cerca de 2 pessoas
  2. Combine os ingredientes da salada em uma tigela grande se compartilhar ou dividir em duas tigelas. Eu gosto de temperar os ovos com sal e pimenta antes de colocá-los na salada.
  3. Em uma tigela separada (eu uso um copo medidor), combine todos os ingredientes do molho, exceto o óleo. Então, lentamente, misture o óleo.
  4. Regue a salada e sirva imediatamente.

For our readers who enjoy fresh and vibrant meals, here is the English version of this recipe.

Summer Salad with Walnuts

This is the quintessential summer salad, bringing together a delightful array of textures and flavours in one refreshing bowl. It’s a dish that feels both light and satisfying, making it perfect for a wholesome lunch or a sophisticated side dish. The foundation of fresh spinach is layered with crunchy walnuts, crisp alfalfa sprouts, sweet cranberries, and the classic comfort of a hard-boiled egg.

The star of the show is arguably the elegant vinaigrette. The use of truffle oil lends a luxurious, earthy aroma that transforms the simple salad into something truly special. However, if you don’t have truffle oil, a high-quality extra virgin olive oil works beautifully as well. The key to a perfect dressing is to emulsify it properly by whisking the oil in slowly, which creates a smooth, well-blended vinaigrette that coats the leaves perfectly.

This salad is wonderfully versatile. You can easily turn it into a more substantial main course by adding some grilled chicken, shrimp, or chickpeas. Feel free to swap the walnuts for pecans or almonds, or crumble in some feta or goat cheese for a different creamy and tangy element. It’s a recipe that invites experimentation.

Ingredients

**For the Salad:**

  • 3 cups fresh spinach
  • 1/4 cup chopped walnuts
  • 1/4 cup alfalfa sprouts
  • 1/2 Roma tomato, diced
  • 1 hard-boiled egg, quartered
  • 2 tbsp dried cranberries
  • 1 spring onion, sliced

**For the Vinaigrette:**

  • 1/4 cup lemon juice
  • 1 tbsp white wine vinegar
  • 1/4 cup truffle oil (or extra virgin olive oil)
  • 1/2–1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp white sugar
  • 1/2 tsp garlic powder

Method

  1. This refreshing salad serves about 2 people.
  2. Combine all the salad ingredients in one large bowl if sharing, or divide them between two individual bowls. It’s a nice touch to season the eggs with a little salt and pepper before adding them to the salad.
  3. In a separate small bowl or a measuring jug, combine all the dressing ingredients except for the oil. Then, slowly whisk in the oil until the vinaigrette is well combined.
  4. Drizzle the dressing over the salad and serve immediately.