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Cooking with honey for summer

Cooking with honey for summer

Spring-summer salad with mustard and honey.

Cooking with honey for summer. That honey is one of the essential ingredients in cooking and pastry we will not discover it now. We use it in many ways, but today we show you an idea to cook with honey one of the freshest dishes of the summer.

Pure honey is versatile and can give your dishes a different touch. In this case it is a dressing for your salad very simple.

This salad is one of those delicious starters with a combination of very natural flavors and ideal to take as a starter or accompany other dishes. It is very simple to prepare, with many flavors and, on the other hand, a variety of textures that is an experience for the palate. We tell you what the ingredients are and their preparation step by step.

You can buy the spring-summer salad bag at a supermarket or store, or you can buy the ingredients separately, which is more interesting to you. It has arugula, escarole, radicchio and canons, making it simple, showy and full of contrasts.

The dressing is already about notice in the name spring salad to mustard and honey, which I encourage you to be homemade, is simple to make.

Cooking with honey for summer.

Spring-summer salad with mustard and honey:

Ingredients:

  • A chicken breast
    • An egg
    • Black pepper
    • A pinch of salt
    • Breadcrumbs
  • Mustard and honey sauce
    • Three teaspoons of ancient mustard
    • Four teaspoons honey
    • A squirt of olive oil
  • Half purple onion
  • A handful of kikos
  • A tomato
  • Gourmet Spring-Summer Bag: Arugula, Escarole, Canons…

Preparation:

Spring salad bags are already washed, but it is advisable to wash them again and then leave them at room temperature.

To prepare the chicken: you can cut it already into strips, sprinkle it and pack it.

Put a frying pan on the heat with a little oil, pass the chicken through the egg and then through the breadcrumbs, when the oil is hot add the chicken. Put it at medium-high temperature so that it takes a golden tone of the chicken and is made inside. Depending on which you have fried, you take it out and set aside on a kitchen paper to absorb the excess fat.

Prepare the mustard and honey sauce in a bowl. It’s very simple. Mix the three teaspoons of mustard with the four teaspoons of honey, stir and try. Then, if you see it’s strong, you can add a little oil to lower it, or you can incorporate mayonnaise, as you see.

Mustard can have a strong and spicy taste at the end, so the oil will be appropriate to lower the flavor and combine really well with the different types of lettuce. Try to get the mustard and honey sauce you like best.

Prepare the rest of the ingredients, the laminated purple onion and the tomato in wedges.

Grab a handful of kikos and flatn them to give the salad a crunchy touch and mix different textures on the palate.

Make your presentation, mix the lettuces in a bowl along with some mustard and honey sauce, the chicken, a few kikos and the purple onion, so the dressing reaches each and every ingredient.

Then present on the plate and on the side put the tomato wedges with some salt and a splash of mustard sauce.

Let’s eat!

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