Ecco le verdure colorate che ho trovato al mercato dei bio-contadini in Union Square, a New York City! Imbattersi in questo mercato è stata una piacevolissima sorpresa, sia per il palato che per la vista. Purtroppo non avevo con me la macchina fotografica, che però è servita a documentare la superinsalata!
Lavare 2 pere gialle, tagliarle in quarti e rimuovere il torsolo, poi tagliarle a fette sottili. Lavare 1/2 cavolo cappuccio viola, tagliarlo sottilissimo ed unirlo alle pere. Condire con olio evo e shoyu.
Insalata rossa:
Lavare 2 pomodori rossi, 2 pomodori gialli, 2 pomodori arancioni e tagliarli a pezzetti. Condire con olio extravergine di oliva e sale.
Insalata verde:
Lavare 1 piccolo cespo di lattuga verde ed 1 di lattuga rossa; poi mondare e pelare 1 cetriolo lungo verde scuro ed 1 ovale verde chiaro, tagliarli a rondelline e mescolarli all’insalata; condire con olio extravergine di oliva e shoyu.
Lavare 2 carote arancioni, 2 carote gialle e 2 carote viola (l’interno è arancione con cuore giallo) e pelare le più coriacee; poi tagliare a rondelline ovali. Condire con olio extravergine di oliva e sale.
Innamorata del vero sapore delle cose non riesco ad appassionarmi a ricette troppo elaborate: per me il massimo della bontà sta in un’insalata di verdure appena colte nell’orto, più varia possibile. Immaginatevi il mio stupore nel trovare un mercato contadino in piena New York! I colori e le forme di quella frutta e di quelle verdure erano per me inusuali e quanto mai invitanti, tanto che sono tornata a casa carica come un mulo di zucchine verdi e gialle, carote arancioni, viola, gialle, insalate verdi e rosse, rape rosa e bianche, cetrioli di varie forme, patate viola (le famose patate dolci americane), mele e pere di vario genere ed un meraviglioso succo di mela…
Here are the colorful vegetables I found at the Union Square market, in New York City! Running into this market was a pleasant surprise for my mouth and for my ayes! Unfortunately I didn't have the camera with me, that I used instead to document my supersalad!
Purple salad:
Wash 2 yellow pears, cut them into quarters and remove the core, then cut into thin slices. Wash 1/2 purple cabbage, cut fine and add it to the pears. Dress with extra virgin olive oil and shoyu.
Red salad:
Wash 2 red tomatoes, 2 yellow tomatoes and 2 orange tomatoes, then cut into pieces.Season with extra virgin olive oil and salt.
Green salad:
Wash 1 small head of green lettuce and 1 small head of red lettuce, then slice and put in a bowl. Wash and peel 1 dark green long cucumber and 1 lite green oval cucumber, slice and mix with the salad, dress with extra virgin olive oil and shoyu.
Orange Salad:
Wash 2 orange carrots, 2 yellow carrots and 2 purple carrots (the inside is orange with yellow heart) and slice them in ovals. Season with extra virgin olive oil and salt.
I'm in love with the pure taste of food and I don't get interested in elaborated recipes: greatest goodness is for me in a freshly picked salad, as varied as possible. Imagine my surprise finding a farmers' market in the middle of NewYork! Colors and shapes of those fruits and vegetables were unusual and very inviting for me, such that I went home loaded with green and yellow zucchini, orange, yellow and purple carrots, red and green salads, pink and white turnips, various forms of cucumbers, purple potatoes, apples and various kinds of pears and a wonderful apple juice...
Here are the colorful vegetables I found at the Union Square market, in New York City! Running into this market was a pleasant surprise for my mouth and for my ayes! Unfortunately I didn't have the camera with me, that I used instead to document my supersalad!
Purple salad:
Wash 2 yellow pears, cut them into quarters and remove the core, then cut into thin slices. Wash 1/2 purple cabbage, cut fine and add it to the pears. Dress with extra virgin olive oil and shoyu.
Red salad:
Wash 2 red tomatoes, 2 yellow tomatoes and 2 orange tomatoes, then cut into pieces.Season with extra virgin olive oil and salt.
Green salad:
Wash 1 small head of green lettuce and 1 small head of red lettuce, then slice and put in a bowl. Wash and peel 1 dark green long cucumber and 1 lite green oval cucumber, slice and mix with the salad, dress with extra virgin olive oil and shoyu.
Orange Salad:
Wash 2 orange carrots, 2 yellow carrots and 2 purple carrots (the inside is orange with yellow heart) and slice them in ovals. Season with extra virgin olive oil and salt.
I'm in love with the pure taste of food and I don't get interested in elaborated recipes: greatest goodness is for me in a freshly picked salad, as varied as possible. Imagine my surprise finding a farmers' market in the middle of NewYork! Colors and shapes of those fruits and vegetables were unusual and very inviting for me, such that I went home loaded with green and yellow zucchini, orange, yellow and purple carrots, red and green salads, pink and white turnips, various forms of cucumbers, purple potatoes, apples and various kinds of pears and a wonderful apple juice...
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