How to make a back to school salad?
To prolong your tan but above all to fill up on energy, we bet on a house salad with seasonal foods, rich and varied. Easy to make, salads keep perfectly cool and can thus be prepared in advance in large quantities. And the little extra is that the stalls and vegetable gardens in September always contain the star fruits and vegetables of the summer such as eggplant, tomato or pepper, which leave pleasant holiday memories in the mouth.
In addition, there are also many foods that bear witness to the beginnings of autumn, and slip easily into our back-to-school salads. Carrots, for example, with their high beta-carotene content, help to take care of your skin after a sunny summer at the beach. In a raw and grated version, its sublime orange pigment gives rise to pretty colorful salads, which we generously drizzle with vinaigrette. Potato salads also wreak havoc in the kitchen, and go well with all kinds of foods such as tuna, mayonnaise, pickles or olives. Before mixing them, they are cooked in boiling water, or steamed, and then cut into thick pieces. Present on the stalls from the beginning of September, the sautéed chanterelles slip into a mesclun of green sprouts, drizzled with pesto or balsamic vinegar. Finally, granny smith apples enhance our small bowls of salad, with their typical flavor, more acidic than the other varieties.
In addition to seasonal fruits and vegetables, many cheeses such as feta, goat cheese or ricotta can be added, but also animal and vegetable proteins, according to everyone’s taste and desires. Each time, all you have to do is cut out all the ingredients, before combining them in the same bowl. Finally, cover with a sauce of your choice between vinaigrette, pesto, olive oil, or homemade mayonnaise.