I hope you all rest, adapting well to the new situation. In my case and after spending the first two days somewhat overwhelmed, I must say that now I am very calm and comfortable with the new rhythm. The kitchen has become an oasis in which go back to basicsor, at home.
I live in a small town and I try to go out as little as possible, that has influenced my table. I cook with basic ingredients and that will be the type of recipe that I will offer you in the next few weeks, starting with this cabbage, pear and hazelnut salad. A light and healthy starter with which to start the meal, don't you agree?
At home we tend to cook vegetables very little and the cabbage It is one of those that we usually eat raw. It suits us well this way, but if not, in your case you can cook it a little on the steam or sauté it for a few minutes. Dressed with a little extra virgin olive oil and fruit as a side is always a great choice.
The recipe
- ½ small cabbage
- 1 conference pear
- 20 hazelnuts
- 1 handful of raisins
- Extra virgin olive oil
- Apple vinager
- Freshly ground black pepper
- Get out (I don't miss him but you can do it yourself)
- We clean the cabbage and we cut into julienne to incorporate it into the salad bowl.
- Afterwards, we water with a little olive oil and vinegar and we stir it well.
- We peel the conference pear and the we cut into sticks. We add them to the salad bowl along with the hazelnuts and raisins.
- To finish, we dress with a little extra virgin olive oil and freshly ground black pepper and serve the cabbage salad.