Spinach Salad. Today we have a delicious salad of spinach, goat cheese, pine nuts, baicon and a balsamic vinegar reduction. This is one of those salads that can be served with presence at any dinner party and coming face to ideal Christmas. Yes, even if it's a salad is very strong and do not recommend it if you are controlling the calories you have to take (much less if it's for dinner).
To elaborate it is imperative that they are fresh spinach (or packaged) but not worth frozen. And for the sprockets is recommended that they are Iberian, I used a Pedrajas Sprockets (of Piñonsol) I sent my friends dressing. And on the reduction of balsamic vinegar and you'll see that science has no
To elaborate it is imperative that they are fresh spinach (or packaged) but not worth frozen. And for the sprockets is recommended that they are Iberian, I used a Pedrajas Sprockets (of Piñonsol) I sent my friends dressing. And on the reduction of balsamic vinegar and you'll see that science has no
Ingredients for Spinach Salad (for 2 or 4 people):
150 grams of fresh spinach
4 slices of bacon (bacon) (100 grams)
1 piece of about three fingers width roller goat cheese (about 75 grams)
2 tablespoons pine nuts Iberian (25 grams)
2 tablespoons balsamic vinegar of Modena
1 tablespoon sugar
1 tablespoon olive oilRecipe for Spinach Salad (for two or four people):
First of all let's take the goat cheese that we will use in the salad and we will put in the freezer for the time it took to prepare the recipe. This will take a point of hardness (not freeze, or lose flavor) and allow us to cut the goat cheese into thin slices without tearing or unraveling. Put it in the freezer in its wrapper or foil or film.
Now toast the pine nuts to dry a little and become more firm on the palate and are richer. To toast just have to put them in a pan (no oil or anything) over medium heat and leave a few minutes (4 to 6 minutes depending on the heat) until browned and smell to shine. Do not let it burn and when ready reserves the pine nuts in a dish to share.
We will prepare the baicon in the same pan where we toasted pine nuts (but remember that we have removed the pine nuts to a plate). Put a tablespoon of olive oil and the bacon cut into strips (look at the picture above). Leave to medium-high heat until crisp baicon (be one of the richest textures of our salad). While we make the following point.
Now it wash the spinach, the main ingredient of our salad. Put them in a colander and place under running tap water. Rinse well and drain very well.
If baicon is done off the heat and away from the heat. We continue with our reduction of balsamic vinegar (or balsamic vinegar). Put the vinegar in a saucepan over medium-high heat. Begin issuing steamy somewhat irritating, if you turn it on and hood so you avoid breathing it. When you take a couple of minutes the fire add the sugar and reduce the heat a bit. Mix well until the sugar is well dissolved and let the mixture reduce until a kind of syrup (more or less dense). This is our reduction of balsamic vinegar of Modena. Let cool.
Now take a bowl and add the spinach well drained. Spread the spinach salad with bacon oil and mix well. Then split sprockets above and placed above all the bacon (see picture).
Take the goat cheese from the freezer (which will not take more than 10 minutes since we started with the recipe) and cut into thin slices. Divide the salad and sprinkle with a few drops of our balsamic vinegar reduction. And presto ... out of the kitchen and to eat!To eat:Unless you are going much balsamic vinegar can do without it in the recipe but I do not recommend it because it perfectly counteracts the bitterness reduction that usually have raw spinach. If you want an alternative to this reduction may try some honey in place of vinegar and sugar, but only a little and I pelin dilute and water.If when cooled balsamic vinegar reduction is too dense to see, and you can pour it over the salad, put the pan back on the fire with a couple of tablespoons of water and mix well. You can also add hot water directly into the fire without putting the saucepan and mix well until well integrated water and reducing our stay more liquid and fluid.
150 grams of fresh spinach
4 slices of bacon (bacon) (100 grams)
1 piece of about three fingers width roller goat cheese (about 75 grams)
2 tablespoons pine nuts Iberian (25 grams)
2 tablespoons balsamic vinegar of Modena
1 tablespoon sugar
1 tablespoon olive oilRecipe for Spinach Salad (for two or four people):
First of all let's take the goat cheese that we will use in the salad and we will put in the freezer for the time it took to prepare the recipe. This will take a point of hardness (not freeze, or lose flavor) and allow us to cut the goat cheese into thin slices without tearing or unraveling. Put it in the freezer in its wrapper or foil or film.
Now toast the pine nuts to dry a little and become more firm on the palate and are richer. To toast just have to put them in a pan (no oil or anything) over medium heat and leave a few minutes (4 to 6 minutes depending on the heat) until browned and smell to shine. Do not let it burn and when ready reserves the pine nuts in a dish to share.
We will prepare the baicon in the same pan where we toasted pine nuts (but remember that we have removed the pine nuts to a plate). Put a tablespoon of olive oil and the bacon cut into strips (look at the picture above). Leave to medium-high heat until crisp baicon (be one of the richest textures of our salad). While we make the following point.
Now it wash the spinach, the main ingredient of our salad. Put them in a colander and place under running tap water. Rinse well and drain very well.
If baicon is done off the heat and away from the heat. We continue with our reduction of balsamic vinegar (or balsamic vinegar). Put the vinegar in a saucepan over medium-high heat. Begin issuing steamy somewhat irritating, if you turn it on and hood so you avoid breathing it. When you take a couple of minutes the fire add the sugar and reduce the heat a bit. Mix well until the sugar is well dissolved and let the mixture reduce until a kind of syrup (more or less dense). This is our reduction of balsamic vinegar of Modena. Let cool.
Now take a bowl and add the spinach well drained. Spread the spinach salad with bacon oil and mix well. Then split sprockets above and placed above all the bacon (see picture).
Take the goat cheese from the freezer (which will not take more than 10 minutes since we started with the recipe) and cut into thin slices. Divide the salad and sprinkle with a few drops of our balsamic vinegar reduction. And presto ... out of the kitchen and to eat!To eat:Unless you are going much balsamic vinegar can do without it in the recipe but I do not recommend it because it perfectly counteracts the bitterness reduction that usually have raw spinach. If you want an alternative to this reduction may try some honey in place of vinegar and sugar, but only a little and I pelin dilute and water.If when cooled balsamic vinegar reduction is too dense to see, and you can pour it over the salad, put the pan back on the fire with a couple of tablespoons of water and mix well. You can also add hot water directly into the fire without putting the saucepan and mix well until well integrated water and reducing our stay more liquid and fluid.
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