查卡雷拉野草沙拉 – 阿根廷乡村草本融合
(Chacarera Wild Herb Salad – Rustic Argentine Herb Fusion)
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食材
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100 grams Wild dandelion greens
(Fresh and tender leaves plucked from clean areas)
-
80 grams Purslane leaves
(Rinse and remove woody stems)
-
30 grams 新鲜香菜
(Chopped coarsely)
-
20 grams 新鲜薄荷
(Use whole leaves if young, chop if mature)
-
12 pieces 樱桃番茄
(切成两半)
-
2 tbsp 青柠汁
(新鲜压榨)
-
4 tbsp 特级初榨橄榄油
(High quality)
-
1 tbsp 蜂蜜
(Raw honey)
-
30 grams Roasted toasted sunflower seeds
(Adds crunch)
-
1 tsp 海盐
(按个人口味)
-
0.5 tsp freshly cracked black pepper
(Adjust based on preference)
(Fresh and tender leaves plucked from clean areas)
(Rinse and remove woody stems)
(Chopped coarsely)
(Use whole leaves if young, chop if mature)
(切成两半)
(新鲜压榨)
(High quality)
(Raw honey)
(Adds crunch)
(按个人口味)
(Adjust based on preference)
营养
- 份量: 4
- 每份大小: 1 碗 (200克)
- Calories: 160 kcal
- Carbohydrates: 10 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 320 mg
- Cholesterol: 0 mg
- Calcium: 80 mg
- Iron: 3.2 mg
制作步骤
-
1 - Prepare Greens:
Wash wild dandelion greens, purslane leaves, coriander, and mint under cold water. Drain well and pat dry using a kitchen towel or spin them dry.
-
2 - Chop Herbs and Veggies:
Coarsely chop the coriander and mint if leaves are mature. Halve the cherry tomatoes and set aside.
-
3 - Mix Salad Base:
In a large salad bowl, combine dandelion greens, purslane, coriander, mint, and cherry tomatoes gently to avoid bruising.
-
4 - Prepare Dressing:
Whisk together fresh lime juice, extra virgin olive oil, honey (if using), sea salt, and freshly cracked black pepper until emulsified.
-
5 - Dress and Toss:
Pour the dressing over the salad greens and toss lightly ensuring all leaves are coated evenly.
-
6 - Add Crunch and Serve:
Sprinkle roasted sunflower seeds on top for texture if desired. Serve immediately for freshness.
Wash wild dandelion greens, purslane leaves, coriander, and mint under cold water. Drain well and pat dry using a kitchen towel or spin them dry.
Coarsely chop the coriander and mint if leaves are mature. Halve the cherry tomatoes and set aside.
In a large salad bowl, combine dandelion greens, purslane, coriander, mint, and cherry tomatoes gently to avoid bruising.
Whisk together fresh lime juice, extra virgin olive oil, honey (if using), sea salt, and freshly cracked black pepper until emulsified.
Pour the dressing over the salad greens and toss lightly ensuring all leaves are coated evenly.
Sprinkle roasted sunflower seeds on top for texture if desired. Serve immediately for freshness.
关于 查卡雷拉野草沙拉 – 阿根廷乡村草本融合 :的更多信息
Chacarera Wild Herb Salad
The "Chacarera Wild Herb Salad" is an inventive English-language recipe inspired by Argentina's rustic folk dance, the chacarera, symbolizing spirited connection to nature, community, and tradition. This salad celebrates indigenous wild herbs typical of the Argentine pampas — dandelion greens and purslane — that add a characteristically earthy brightness. Fresh mint and coriander provide herbaceous layers making the dish aromatic and fresh.
A zesty lime and olive oil dressing lightly sweetened with honey accentuates each green’s complexity and balances bittersweet flavors common to wild foraged herbs. Optional roasted sunflower seeds add rustic crunch reminiscent of Argentina's agrarian culture. This salad is naturally gluten-free, vegan when honey is omitted, and perfect as a light starter or side.
Tips: Always pick wild herbs from clean, uncontaminated areas and wash thoroughly. Dandelion greens can be bitter — opt for younger leaves to minimize this if preferred. Pocket the fresh salad greens and dress shortly before serving to preserve crisp textures. The name evokes roots and vibrancy reflecting how traditional rural communities embraced their environment.
The dish stands out as a tribute to Argentine wilderness incorporating a global fusion style while promoting foraged eating spirituality popular in modern gastronomy. It is this blending of rustic charm, natural wholesomeness, and contemporary freshness that makes Chacarera Wild Herb Salad unique and evocative on both plate and palate.
