Summer is approaching and we need to get our bodies in shape. The kitchens of Alfonso Catering They devise, day by day, Fresh and fun recipes with lots of nutrients and few caloriesIdeal for a wedding or conference catering menu in spring or summer.
Who said eating green is boring? Here's a sneak peek at one of our star salads. Don't miss out on the delicious flavors of produce from the mountains and the sea. Cadiz.
Try our Lollo verde salad with Sanlúcar prawnstrout roe and cream Payoyo cheese.
Ingredients:
Please note that the measurements we give you are per person; multiply the amount by the number of diners. To make the cheese cream you will need:
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40 grams of Payoyo cured cheese, a mixture of sheep and goat's milk.
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15cl. milk
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10 cl. of cream
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Sal Island
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Pepper
Preparation:
While you're making the cheese cream, you can cook the Sanlúcar prawns, about four per person, and don't forget to leave them in brine (ice, water and salt) once they are cooked.
To make the cheese cream, simply cut the cheese into small cubes and cook it for about 20 minutes with the milk and cream, seasoning the sauce with salt and pepper and straining it to remove any lumps.
Let it chill in the refrigerator. Wash the green lettuce and spin it dry. Serve the salad in a soup plate, arranging the lettuce and prawns on a bed of lettuce, and garnishing with trout roe. Drizzle the salad with the chilled cream cheese.
You'll never have a salad this delicious.