Recipe: Salads that make you feel full

It’s usually topped with feta or olives, maybe a little chicken or shrimp. When you eat that meal and realize that all that’s left is iceberg lettuce, and your stomach is still hungry, you won’t be happy. I love the salad but I think it got a lot of nonsense unnecessarily and ended up being in part just being a ‘helpful’ substitute. Salads can be filling, appetizing, fun and a true dining experience. Let’s try it together! Here are three salad recipes that won’t disappoint.

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Caesar salad with eggplant and breadcrumbs. Photo: Anja Olaug Jelinek

Caesar salad with eggplant and breadcrumbs

2 servings

Caesar salad is a true classic. Here it is marinated with rusk-wrapped eggplant, which is incredibly tasty, crunchy on the outside and tender inside. I usually store a little extra bread when I’m still storing in the freezer. Then I can toss this salad together in a pinch.

Baked eggplant and salad:

1 eggplant

1 egg

1 deciliter of wheat flour

1.5 dl panko or breadcrumbs

1.5 dl of cooking oil

1 head of salad, preferably fresh or fresh

1/2 silver onion

Parmesan sauce

Toast:

Two large slices of one-day-old sourdough bread

About 2 tablespoons of rapeseed oil

pinch of fine salt

Caesar sauce:

1 egg yolk

3 anchovies (can be left out if you don’t eat fish)

1 teaspoon Dijon mustard

2 teaspoons apple cider vinegar

Flake salt and black pepper

1 deciliter of rapeseed oil

Heat the oven to 200 degrees.

Begin by peeling the eggplant and cutting it into four thick slices. Salt the sides and let the slices dry on a cutting board for 30 minutes. This gives the eggplant a better texture and gets rid of its bitter taste.

Disassemble the head of the salad and place in a bowl of water and three ice cubes. Then the salad becomes crunchy and resistant to chewing.

Cut the silver onion into slices. Cut the slices of bread into cubes, put them in a dish and sprinkle with rapeseed oil and flake salt. mix up. Bake in the oven for ten minutes, stir and bake for another five minutes.

Now we do the dressing. Put all ingredients in a bowl, except for the oil. Slightly mash the anchovies and whisk everything together into the sauce. Add a little oil while whisking. When you don’t see any oil in the bowl, pour in a little oil and whisk it together. Do this about five times with the amount of oil you have. When the dressing is thick, it is ready.

Pour the water from the salad and cover the salad with sauce and silver onions.

It’s time to bake the eggplant. Wipe the eggplant slices with kitchen paper. Beat an egg and place the wheat flour on one plate and the panko or breadcrumbs on another plate. Dip the eggplant slices first in wheat flour, then in eggs and finally in panko or breadcrumbs. Do this with the four discs.

Place on a frying pan filled with 1.5 dL cooking oil or other neutral oil. When the oil is hot, fry the eggplant until nice on both sides. Line it up on kitchen paper.

Lay the salad on the bottom of the plate and top with the fresh Parmesan slices and the toasted bread. Cut the eggplant into slices and put on top of the salad.

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Soft salad with sweet potatoes, chickpeas and halloumi. Photo: Anja Uluj Jelinek

Soft salad with sweet potatoes, chickpeas and halloumi. Photo: Anja Uluj Jelinek

Soft salad with sweet potatoes, chickpeas and halloumi

2 servings

This salad can be served hot or lukewarm. The salad is perfect for slightly cooler days and provides the perfect balance of sweet and savory when sweet potatoes meet halloumi. The amount of parsley is important, it gives the salad an invigorating freshness.

1 small sweet potato

1.5 tablespoons cooking oil

pinch of flake salt

200 grams halloumi, grilled cheese or elderberry cheese

1 can chickpeas (about 250g)

2 green onions

1.5 dL parsley, finely chopped (equivalent to 1-2 pots or 6 coarse stalks)

1 tablespoon balsamic vinegar

1 tablespoon olive oil

juice of half a lemon

2 pinch salt flakes

black pepper

Set the oven to 220 degrees. Peel the sweet potatoes and cut them into small cubes. Drizzle with cooking oil and sprinkle with a pinch of fine salt. Bake in the oven for about 20 minutes, until the potatoes are tender.

Chop the parsley and green onions. Rinse the chickpeas and let them drain in a colander.

Mix all ingredients except halloumi, stir and put on a good plate. Fry the whole halloumi cheese in a little oil until you get a nice color. Chop it up and add it to the salad and serve immediately.

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Sour beluga salad with Jerusalem artichoke walnuts Photo: Anja Olaug Jelinek

Sour beluga salad with Jerusalem artichoke walnuts Photo: Anja Olaug Jelinek

Sour beluga salad with Jerusalem artichoke and walnuts

2 servings

Now you will learn a really good trick. Lentils may seem half-yummy, but if you pour them over the marinade while they’re still hot, they bring in a lot of flavor and are cooked through a bit in the marinade. It will be incredibly good. Beluga lentils also have a distinct taste and great texture. And who doesn’t love roasted Jerusalem artichoke?

2 dl white lentils (+ 5 dl water and a pinch of salt for cooking)

1.5 dl of hazelnut

350g Jerusalem artichoke

1.5 tablespoons cooking oil

pinch of flake salt

Dijon and lemon sauce:

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon honey

1/2 dL finely chopped parsley (equivalent to 1-2 large stalks)

1/2 deciliter of rapeseed oil

Flingsalt

To apply:

salad leaves

Set the oven to 220 degrees. Rinse and cut any imperfections in the Jerusalem artichoke. Cut the zucchini into fairly coarse slices. Drizzle with cooking oil and a pinch of salt. Roast in the oven for 30 minutes until you get a nice color on both sides.

Meanwhile, rinse the lentils and boil them in water with salt until softened but still resistant to chewing. It takes 15-20 minutes.

When there are five minutes left for the artichokes to be in the oven, adjust the hazelnuts so they can toast slightly. Then more flair appears, and we want that.

You are now going to prepare the sauce. Take all the ingredients except the salt, rapeseed oil, and parsley and mix them together quickly. Then pour in a little oil, stirring and whisking quickly to the sauce. Add a little oil while whisking quickly. Do this with all the oil until the sauce is thick. Taste with fine salt. Finely chop the parsley and add it to the dressing.

When the lentils are ready, pour out the water and quickly pour the lentils into the saucepan, it should still be warm. Pour over the sauce and stir. Since the lentils are hot when the sauce is added, they bring in more flavor.

Mix lentils, Jerusalem artichokes and hazelnuts. Serve on a layer of lettuce leaves.

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