When the hot weather arrives, being in the kitchen to prepare lunch can be a real hustle. And this is why we propose you some salads to pair with semi-dry homemade mead so that you can enjoy a quick and special pairing at lunch or even during the during the preparation of the meal!
Put a bottle of your own mead in the fridge and get out a few glasses, because with these easy salad recipes to go with mead... You'll have your fork in hand ready to devour!
Broccoli salad for green lovers. Salad in the purest Mediterranean style
Nutrition experts are increasingly recommending that we eat the star vegetable in this recipe at least once a day. Why? Well, because they agree on the many benefits of broccoli and we want to take care of you. Broccoli is a vegetable with a high fibre content, vitamins and a very low calorie content. It is also ideal to stay in shape!
This recipe is very complete as it contains this vegetable, as well as nuts, a small amount of dried fruit, a small amount of meat, the classic Greek Feta cheese, a touch of virgin olive oil and a good splash of sherry balsamic vinegar from Jerez.
Extra virgin olive oil
Sherry balsamic vinegar
Salt and pepper
- THE RECIPE:
Chop the broccoli or separate its florets, add to a bowl, crumble the feta cheese over it and add the walnuts. Dress with olive oil and a touch of balsamic vinegar. Season to taste with salt and pepper.
Then, make an envelope with baking paper and place the bacon slices in it, put it on a large plate and put another plate on top of the bacon so that it is well flattened. Put both plates with the bacon in the microwave until crispy (a couple of minutes, depending on the power setting). Remove carefully so as not to burn yourself and top your salad with pieces of this delicious crispy bacon for a crunchy touch.
When you try this salad, the sips of mead combined with the Greek cheese and crispy bacon will delight you! You won't be able to stop combining these ingredients on your fork.
Pasta salad with oily fish, a fresh salad that's quick to prepare
Tuna is the most common fish with the highest protein content of high biological value, even higher than meat, which is why we recommend this salad with oily fish and short pasta, the ideal pasta for salads. For example, you could use macaroni, rigatoni, fusilli, helix, farfalle and gnocchi among others. This time we will use bicolour penne.
Short pasta (free choice)
Pitted black olives
Tin of tuna in olive oil
Extra virgin olive oil
Apple cider vinegar
Various lettuce leaves (optional)
- THE VINAIGRETTE:
Mix the oil resulting from draining the tuna well with a little more extra virgin olive oil, this will bring a strong fishy flavour and aroma to the emulsion; also add two or three tablespoons of apple cider vinegar, the garlic, oregano and salt.
Cook the pasta in boiling water with a good handful of salt. Pour the pasta into the water when it comes to the boil, paying attention to the splashes, and boil for the time indicated on the package. Drain, temper and set aside.
- THE RECIPE:
Cut the pepper into strips, mix with the whole olives, the reserved drained tuna and the pasta. Add the vinaigrette and mix well. The pasta, being warm at this point, will absorb the dressing deeply.
Place several lettuce leaves in the bowl and pour the previous mixture, chill for a few minutes in the refrigerator and a refreshing salad is ready to accompany with a few glasses of artisan mead!
Caesar salad with crispy beer-braised chicken. Re-creation of the most famous salad
When we go out to eat, Caesar salad is one of the most popular salads in restaurants all over the world. Today we're going to see how to make the original recipe at home - without any packaged grated cheese or bottled sauce! All completely unprocessed ingredients.
So let's see how to prepare a salad with a quality cheese, and a real Caesar sauce. The sauce that makes all the difference to this delicious dish.
Parmesan cheese or national aged cheese
Slices of seeded sliced bread
Crispy beer-braised chicken breasts
- THE SAUCE:
For each egg, put 200ml of olive oil and a few drops of lemon juice in a mixing glass. Beat with an electric mixer and after about 10 seconds begin to lift vertically giving small blows without stopping beating. With this we will now have our Caesar sauce base.
Next, add a clove of garlic, the drained anchovies, a spoonful of mustard, a few drops of Worcestershire sauce and a couple of heaped spoonfuls of Parmesan cheese to this "mayonnaise".
Blend everything together again to obtain a sauce with a little more body and add a few final notes of lemon.
- THE CHICKEN:
Our chicken is special as it is cooked with very aromatic, blonde and light craft Pilsner beer, which will create a slightly thicker crust so that every bite is a real delight for the senses.
Click here to consult the recipe for its preparation. Once ready, just cut it into pieces about 2 cm thick: Crispy chicken with Pilsner beer.
- THE RECIPE:
We recommend putting a couple of spoonfuls of the Caesar sauce in the bottom of a salad bowl so that the mixture with the rest of the ingredients is more complete, then add the chopped lettuce, the toasted sliced bread cut into squares as croutons (a healthier option than fried bread), the grated or sliced Parmesan cheese (you can cut it, for example, with a peeler), the chopped chicken and add the rest of the dressing.
A warm salad with an intense flavour, thanks to the anchovies and Parmesan, which is highly recommended to accompany a semi mead in the coming summer days.
Our suggestion, Mead Making Kits. Andalusian Highlands honey, the most natural and the point of differentiation for meals you want to share.