If ensladas have perosnalidad, this would be the dressing that is used with them. And we know how you like to eat in style, better than that in this hot season, where the salads are consenting to have on hand different recipes to toppings your dishes with vegetables and vegetables are a delight to both success and to your palate and your guests.
Here six simple and delicious recipes, compiled from various parts of the world, which you puedne serve aderzar Other dishes such as fish, chicken, tofu, pasta, ectétera.
VINEGAR AND GARLIC dressing (recipe Egyptian)
6 large cloves garlic (or 1 / 2 small head)
1 / 2 cup vinegar
1 teaspoon ground cumin
Salt to taste
1 - Crush the garlic mixed with salt and cumin.
2 - Add the vinegar and move.
This is the sauce or dressing you can make: grilled fish, salads of vegetables or fresh vegetables.
TOMATO SAUCE MESABEKKA (Egypt)
1 / 2 kg red tomatoes (passed by the pasapuré).
2 tablespoons olive oil
2 cloves garlic, grated
Cayenne (if you like spicy food)
1 - Heat oil and add garlic.
2 - Pour the squeezed tomatoes, salt and pepper.
3 - Allow to simmer 1 / 2 hours.
This dressing can add it to meat, salads, steamed vegetables.
SALSA DE MANGO AND GINGER CHUTNEY
1 tablespoon ginger soup
Apple juice (a cup or to taste)
Apple cider vinegar (or to taste a bit)
1 / 4 soup spoon ground cardamom
Honey (two tablespoons or to taste)
Chinese Orange cut in half (or to taste 3)
1 mango peeled and cut into wedges.
1 green pepper soup spoon in grain
1. Mix ginger, orange juice, vinegar, molasses and cardamom in a pan to a syrup. Bring to the boil and keep at low heat.
2. Pocha separately Naranjito, mango and shallots for a minute, drain and reserve. Add the green pepper, syrup and correct the seasoning. Reduce liquid by half and let the fire in about 10 minutes until it acquires consistency, let cool, add Naranjito, mango and onions and reserve.
DRESSINGS SHARKASIYA (Cairo)
8 tablespoons of shelled walnuts.
2 tablespoons shelled hazelnuts.
2 tablespoons of bread crumbs soaked and drained
2 cloves garlic, crushed
Juice of 2 lemons
1-Crush hazelnuts and walnuts and bread crumbs well.
2 - Add the garlic and crush until mixture is very tender.
3 - Add the chicken broth little by little to make a medium thick sauce.
4 - Add lemon juice and strain, put in a bowl of mud.
Dressing to serve with rice, shrimp, tofu, chicken, fish and steamed vegetables.
DRESSINGS Mexicana (Mexico)
2 tablespoons oil
1 / 2 tablespoon sesame oil
1 tablespoon sweet sherry
1 tablespoon soy sauce
2 teaspoons grated fresh ginger
1 teaspoon sesame seeds (sesame)
1 serrano chile or tree, finely chopped (optional, ignored if you do not like the spicy).
1. Place lid on jar with a screw all the ingredients, close it and shake it well to integrate the ingredients.
You can use it on salads of fresh vegetables, pasta, noodles or steamed vegetables.
DRESSINGS CITRIC EAST (China)
2 1 / 2 cups orange juice
3 tablespoons lemon juice
2 tablespoons lime juice
3 / 4 cup soy sauce
1 tablespoon of the tarragon vinegar
1 / 3 cup chopped fresh ginger
3 tablespoons olive oil
1. In a large pan mix the fruit juice, soy sauce, vinegar, oil and ginger. Cuécelo a low flame for 15 minutes. Then pass the sauce through a fine strainer and serve hot.
Serve with fish, fresh salads, steamed vegetables and chicken.