Salads, an ideal preparation

The salads are known from very ancient times. It is said that one of the kings of Babylon were first prepared salads and, because he prefer to eat plant foods instead of other contemporaries he was thought to be crazy! The Greeks and Romans served at their rich meals  many kinds of salads. Today, salads are considered indispensable in a  menu and cookbooks tend first place, through their variety and food value.

Below i present you present some tips for a successful salad
- Potato salad Boil whole in skins. If when boiling boil add a few drops of vinegar, potatoes are no longer break the cut.

-Dressing or sauce flavored with herbs (parsley, tarragon, thyme), add when the potatoes are hot!

-Cooked green beans and spinach, drizzle with hot oil.

-Boil pasta to simmer and not too much to avoid becoming sticky.

-Raw cabbage (white) and chop marinate in a sauce of oil, vinegar and mustard, with about 4 hours before being consumed.

-Mushrooms, after being cooked, slice and drizzle with oil and lemon before cool.

-Vegetables are washed in running water and use it to keep in stainless steel or enameled. Green vegetables, boil in hot water.

-Pulses (beans, lentils) boil in cold water, after having previously been kept in cold water for 8-10 hours to soften. Also can put cumin seeds in this water, which are intended to eliminate the gas when we eat beans,

-Endive ... wash only when in use. Exposed to water blacken and become bitter! Red-beet salad is tastier baked in the oven (wrapped in foil) than boiled. Apples, celery and salad dressing should be placed in as they cut, or oxidize!

-Mustard gets a nice taste if you rub a teaspoon of honey, a little pepper and nutmeg.

-Horseradish is added to salads for a better taste, it contains a large amount of vitamins.

Bean Salad
300 grams beans
1 carrot
a small celery root,
parsley
50 ml oil
preferably at either cold pressed olive, sunflower or corn salt, pepper, juice from half a lemon and some olive
2 onions,

METHOD OF PREPARATION:

Boil the beans (soaked by the method shown above) with carrots, parsley, celery and one onion.
After cooking drain all the juice which can be used in other dishes (soups for example).
Place beans in a bowl as it is still hot, add salt, lemon juice, oil and other raw onion sliced preserved.
Garnish with olives and slices of carrot, celery and parsley boiled. Taste and after preference, you can add chopped parsley.

Simply enjoy it ...!