translated from Spanish: After the arrival of spring: meet three preparations of fresh and light dishes

After the celebrations of Fiestas Patrias and with the arrival of spring, we talked with chef Jorge Quiroga, an expert in Spanish pork products with a white layer, about light preparations. Quiroga highlighted the importance of vegetable intake for those who prefer fresher food, and highlighted the growing use of spanish white pork products, which he said, can not only be used for the previous “pecking”, but as an ingredient to add in this type of preparations. The body appreciates eating healthier dishes to deflate the guatita, “adds the culinary expert. Quiroga gave three recommendations of fresh and light dishes for the time. Salad of Serrano ham, tomato and basilIngredientes4 tomatoes of salad.200 g of Serrano ham. Basil leaves. Grissinis or salty sticks. Olive oil. Salt.PreparationLaw the tomatoes, peel them, cut them into slices and put them on a fountain making a kind of first floor. Then cut the basil into julienne and spread it. Place slices of Serrano ham on the tomato and basil, and put some grissinis or salty sticks to crown the salad. Finish by adding olive oil and salt. Fresh arugula salad with Parmesan cheese, stuffed loin and figsIngredientes100 g of stuffed loin.100 g of flaked Parmesan cheese.50 cc of olive oil.200 g of arugula.2 lemons. Lemon peel zest.150 g of figs. PreparationFirst place at the bottom all the arugula well cleaned and on this are put the scales of Parmesan cheese. Then the sheets of stuffed loin are added, which can be cut into four and the figs also in the same way. For dressing, use olive oil, lemon juice and the zest of the citrus peel to increase the freshness of the dish.  Green salad with honey and mustard dressingIngredientesFor salad:150 g of stuffed loin.100 g of lettuce.100 g of arugula.100 g of watercress.1/2 pack of radishes.100 g of palm hearts. For dressing:100 ml of olive oil.3 lemons50 g of honey.1/2 tbsp. of mustard. Sal.Pan cortado (marraqueta, baguette or other to taste). PreparationSay the ingredients of the salad are washed, with the exception of the palm hearts. The important thing is to dry the green leaves and then put them in a well-mixed bowl. For dressing you put mustard and honey, to emulsify all this. Then the olive oil is added and finally, the lemon juice is added and seasoned with a pinch of salt. The emulsifying process is relevant because all these ingredients have different densities. The idea is that with this process they are all as homogeneous as possible. Finally, the cut bread is toasted to use as an accompaniment.

Original source in Spanish