🥗 Boiled Salad with Hay from the Mountains and Crunchy Vegetables
An original and fragrant way to enhance the classic boiled dish: this warm salad of boiled meat gains character from the use of hay from the mountains, an ancient technique that gives the meat an unmistakable mountain aroma 🌿🥩. Enriched with zucchini, bell peppers, red onion, and chicory, it is a rustic and surprising dish, perfect as an alternative appetizer.
📝 Ingredients for 4 people:
- 200 g of boiled meat
- 2 zucchinis
- ½ red bell pepper
- 1 small piece of red onion
- A bunch of fresh chicory
- Hay from the mountains (optional but recommended)
- Salt and pepper to taste
- Extra virgin olive oil to taste
- Wine vinegar to taste
👩🍳 Preparation:
👉 1. Aromatic boiling:
- If available, wrap some hay from the mountains in a clean cloth and immerse it in the boiling pot during cooking.
- Once ready, cut the boiled meat into cubes.
👉 2. Preparation of vegetables:
- Boil the zucchinis for 10 minutes, cool them in cold water, and cut them into cubes.
- Slice the bell pepper and chicory into thin strips.
- Finely slice the red onion, almost to a veil.
🥗 Composition of the salad:
- In a large bowl, combine the meat and all the vegetables.
- Season with extra virgin olive oil, vinegar, salt, and pepper to taste.
- Serve the salad at room temperature or slightly warm, to enhance the aroma of the boiled meat.
📷 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.
