Reggiechefs
Regular Member
My wife's pushing healthy eating... so I devised a master plan! A butter lettuce and lamb's lettuce salad with a magical dressing – all just to camouflage my 50g of beef sausage. Don't fret, darling, I'm eating my greens!"
Salad Ingredients
- Butterhead Lettuce: 1 head, washed and torn into bite-sized pieces
- Lamb's Lettuce (Motovilac/Corn Salad): 1 handful, washed
- Beef dried Sausage: 50 grams, sliced.
- Pickled Cucumbers (Gherkins): Sliced or diced, to taste (about 2 pieces, depending on preference)
- Toasted cubes of homemade bread 100g
Dressing Ingredients (for approximately 100g cooked chickpeas)
-Cooked Chickpeas: 100g (about 1/2 cup)
- Chickpea Cooking Water (Aquafaba): 2-3 tablespoons (adjust to desired consistency)
- Soy Sauce: To taste (start with 1-2 teaspoons, then adjust for saltiness)
- Smoked Cow Cheese: 1 teaspoon, finely grated or crumbled
- Ground Cumin: 1/4 teaspoon
- Black Pepper: Freshly ground, to taste
- Sweet Paprika: 1/4 teaspoon
- Tomato Paste (Concentrate): 1/2 teaspoon
- Acacia Honey: 1/2 teaspoon
- Garlic Powder: A pinch
- Dried Parsley: 1/2 teaspoon (for best results, consider using fresh if available)
Dressing Instructions
- Prepare the Chickpeas: If you haven't already, gently mash the cooked chickpeas with a fork. You want them broken down but not a completely smooth paste, to give the dressing some texture.
- Combine Ingredients: In a small bowl or jar, combine the mashed chickpeas, smoked cow cheese, ground cumin, sweet paprika, tomato paste, acacia honey, garlic powder, and dried parsley.
- Add Liquids & Mix: Pour in the soy sauce and gradually add the chickpea cooking water (aquafaba), starting with 2 tablespoons.
- Emulsify & Adjust: Stir vigorously or whisk everything together until well combined and the dressing reaches your desired consistency. The aquafaba will help create a creamy, emulsified texture.
- Fry or toast the cubes of homemade bread until golden brown so it's crispy, not soggy. You can even brush it lightly with olive oil and sprinkle with salt and pepper before baking for extra flavor. The bread was added later, when I remembered, so it's not in the picture.
- Taste and Adjust: This is the most crucial step! Taste the dressing and adjust the seasonings as needed. You might want a bit more soy sauce for saltiness, more honey for sweetness, or extra pepper for a kick. Remember, the flavors should be balanced to complement the salad.
Salad Ingredients
- Butterhead Lettuce: 1 head, washed and torn into bite-sized pieces
- Lamb's Lettuce (Motovilac/Corn Salad): 1 handful, washed
- Beef dried Sausage: 50 grams, sliced.
- Pickled Cucumbers (Gherkins): Sliced or diced, to taste (about 2 pieces, depending on preference)
- Toasted cubes of homemade bread 100g
Dressing Ingredients (for approximately 100g cooked chickpeas)
-Cooked Chickpeas: 100g (about 1/2 cup)
- Chickpea Cooking Water (Aquafaba): 2-3 tablespoons (adjust to desired consistency)
- Soy Sauce: To taste (start with 1-2 teaspoons, then adjust for saltiness)
- Smoked Cow Cheese: 1 teaspoon, finely grated or crumbled
- Ground Cumin: 1/4 teaspoon
- Black Pepper: Freshly ground, to taste
- Sweet Paprika: 1/4 teaspoon
- Tomato Paste (Concentrate): 1/2 teaspoon
- Acacia Honey: 1/2 teaspoon
- Garlic Powder: A pinch
- Dried Parsley: 1/2 teaspoon (for best results, consider using fresh if available)
Dressing Instructions
- Prepare the Chickpeas: If you haven't already, gently mash the cooked chickpeas with a fork. You want them broken down but not a completely smooth paste, to give the dressing some texture.
- Combine Ingredients: In a small bowl or jar, combine the mashed chickpeas, smoked cow cheese, ground cumin, sweet paprika, tomato paste, acacia honey, garlic powder, and dried parsley.
- Add Liquids & Mix: Pour in the soy sauce and gradually add the chickpea cooking water (aquafaba), starting with 2 tablespoons.
- Emulsify & Adjust: Stir vigorously or whisk everything together until well combined and the dressing reaches your desired consistency. The aquafaba will help create a creamy, emulsified texture.
- Fry or toast the cubes of homemade bread until golden brown so it's crispy, not soggy. You can even brush it lightly with olive oil and sprinkle with salt and pepper before baking for extra flavor. The bread was added later, when I remembered, so it's not in the picture.
- Taste and Adjust: This is the most crucial step! Taste the dressing and adjust the seasonings as needed. You might want a bit more soy sauce for saltiness, more honey for sweetness, or extra pepper for a kick. Remember, the flavors should be balanced to complement the salad.
