Recetas archivo - Page 20 of 24 - Castillo de Canena

Light salad with extra virgin olive oil Arbequina&CO 03

Recipe by Mª Jesús Gil de Antuñano: Light and dietetic salad with extra virgin olive oil - Arbequina&Co 03

Wash, drain and spin the salads.
Peel the apples and dice them, peel the avocado, remove the stone and cut into wedges.
Remove the rind from the cheese and cut it into thin slices or strips.
Scrape the carrot, wash it and cut it into strips with the potato peeler.
Remove the celery strands and cut it into slices.
In a salad bowl mix all the ingredients and add the chopped walnuts.
Dress the salad with the dressing when serving.
Dressing: Dissolve the sugar or honey in the vinegar, mix with the chopped onion, salt and pepper and add the oil and the drops of Arbequina & Co 03, stir.

Purple winter potato salad with AOVE Castillo de Canena Reserva Familiar Arbequina.

Cook the potatoes in their skins until well done.
Cook the quail eggs until they are hard-boiled.
Once cooked, peel the potatoes and eggs. Cut in half. Set aside.
Chop the red onion.
Assemble the plate with the sprouts, the flowers, the potatoes and the eggs. If desired, add the sliced beetroot and the baby corncobs.
Sprinkle with the previously chopped red onion.
Dress with a vinaigrette made from the Provençal herbs and the extra virgin olive oil Reserva Familiar Arbequina Castillo de Canena.

Spring cod salad with extra virgin olive oil - Reserva familiar Arbequino.

Cut the desalted cod into cubes.
Chop the onion and fennel.
Mix with the rest of the ingredients and finish with extra virgin olive oil Reserva Familiar Arbequino.

Refreshing pink potato salad recipe with our AOVE Reserva Familiar Picual (highest score in the FLOS OLEI: 98/98).

Cut all ingredients into small cubes.
To prepare dressing, mix well the sour cream with our extra virgin olive oil Reserva Familiar Picual, salt, mustard and sugar.
Then pour the dressing over the diced ingredients, leaving some of the chopped eggs for garnish if desired.
Keep in the refrigerator until serving time.

Russian Salad, Caviar Paris 1925 and Extra Virgin Olive Oil - Family Reserve for the summer months.

First of all, boil the potatoes together with the previously peeled carrots.
When they are ready, peel the potatoes and mash them with a mortar in a bowl with one of the carrots and the garlic. The other carrot we are going to reserve it to decorate the Russian salad. We can also crush the garlic before, if we want to have it ready, and add it to the potatoes.
Add a pinch of salt.
Put the mashed potatoes, carrots and garlic in a bowl. Add the well drained tuna from one of the cans, half of the chopped peppers, peas and finely chopped green olives.
To all this we now add enough mayonnaise to form a paste, not too soft, and that is consistent to our liking.
Add a drizzle of our extra virgin olive oil, and as a finishing touch, place small portions of Paris 1925 caviar on top.
Once it is ready, put the dish in the fridge and let it cool well before serving.