Salads are one of the most delicious and healthy ways to eat vegetables, and many people are used to eating them and enjoying them cold, but if your desire is to try a salad different from the ones you usually find in the best restaurants or different from the ones you know Nowadays, it will be ideal for you to know how to prepare the best recipes for hot salads .
These recipes are quick and easy to prepare, ideal for those days when you want to eat something light that benefits your health. Also, if you simply have leftover vegetables and greens at home and you don’t know how to prepare them. In addition, they will open up your imagination and creativity a little more for you to explore new flavors with common ingredients.
Discover the tastiest hot salads that will delight your palate and that you can prepare in the tranquility of your home, with few ingredients and in a short time.
3 recipes for hot salads
1. Grilled salad with a fried egg
This salad has a series of qualities that stand out among many:
- It is an innovative and modern recipe.
- It is ideal to prepare it on a weekend or on those days that you need to relieve the cold a bit.
- It is easy to prepare and very crunchy.
Ingredients
- 1 lettuce.
- Olive oil.
- Salt.
- 8 strips of bacon.
- 1 medium onion.
- 4 eggs
- Black pepper.
- Feta cheese.
- Grated blueberry
Preparation
- Turn on the grill or heat a skillet over medium-high heat.
- Cut the lettuce into 4 pieces and add a little olive oil.
- Place them on the grill and cook them on both sides for a few minutes until they start to brown, adding salt to taste.
- Place the bacon strips and onion on the grill and let them brown on both sides.
- Fry the eggs with a little oil until the whites are well cooked, but leaving the yolks a little raw.
- Place each lettuce on a plate and with two slices of bacon, a little onion, an egg, and two tablespoons of feta cheese. Afterwards, season with salt and pepper to taste.
2. Roasted carrot salad with fennel and apples
This is the perfect salad to serve warm or at room temperature . To prepare it, you can use larger or smaller carrots, just make sure to adjust the cooking time if necessary for both.
Ingredients
- 2 teaspoons of fennel seeds.
- 2 bunches of large organic carrots, washed, and cut first in half and then into quarters.
- 2 small shallots or 1 large. You must remove the ends and cut them into the shape of wheels.
- 2 teaspoons of olive oil.
- sea salt and fresh ground pepper.
- 1 honeycrisp apple, cored and shelled.
- Fresh parsley.
- Juice of half an orange.
- 1 tablespoon of toasted sesame seeds.
Preparation
- Preheat the oven to 190 °, covering the baking sheet with aluminum foil.
- Heat a small pot over medium-low heat and add the fennel seeds.
- Shake the pot several times so that the seeds do not burn or stick, you can leave them for 3 or 4 minutes until they are well toasted. Then, remove them from the heat and place them in a mold. Crush it and let it cool.
- In a large mold place the carrots cut into slices, the onion, the crushed fennel, the olive oil, the salt and the pepper to taste and stir.
- Place the mixture on the tray that you have prepared with aluminum foil and put it in the oven for 20-25 minutes, until they are a little golden. Then take them out and let it cool.
- To finish, place the mixture containing the roasted carrots on a plate and add the peeled apples and the finely chopped parsley.
- Drizzle with a little olive oil, orange juice, and the toasted sesame seeds.
3. Moroccan aubergine salad
This recipe is great for people who love eggplants and like to prepare them in various ways. In this salad exquisite flavors are combined, such as the one offered by cooked aubergine, tomatoes and spices.
Ingredients
- 1 kg of aubergines.
- 2-3 crushed garlic cloves.
- 1 teaspoon of sweet paprika.
- 1 teaspoons of cumin.
- ¼ teaspoon red bell pepper.
- 2 cups of peeled and chopped tomatoes.
- ½ cup of water.
- 1 teaspoon of sea salt.
- Pepper to taste
- 1 bay leaf.
- 1 teaspoon of lemon juice.
- ½ cup of chopped cilantro.
- Olive oil.
Preparation
- Peel the aubergines and cut them into thick wheels.
- Line a tray with aluminum foil and add a little olive oil, then place the eggplant wheels evenly, add another little olive oil over the aubergines and sprinkle with a little salt.
- Bake at 230 ° for about 35 minutes.
- After the aubergines are golden brown, remove them from the oven and let them cool for a few minutes.
- In a large skillet over medium-high heat, add a tablespoon of the olive oil and the garlic. Let it cook for about 30 seconds.
- Add the paprika, cumin, pepper, and spices. Leave it for 10 seconds and quickly add the chopped tomatoes, water, salt, black pepper, and bay leaf.
- Let the sauce simmer for 5 minutes.
- Cut the cooked aubergines into small pieces, put them in the pan and stir them.
- Cover the pan and reduce the heat to medium-low, let it boil for 5 more minutes.
- Take it off the heat and add the lemon juice and chopped cilantro.
- Season to taste. You can serve it hot or at room temperature.
Conclution
These three recipes for hot salads are a good alternative for those days when you want to eat something different, fast and tasty. You will also surprise all your guests with innovative recipes.
Reference
- Rebecca Firkser. 9 Warm Salads to Whip Up When It’s Cold Outside. For Greatist [Revised December 2016]
