Salad emulsion

What to do when we make salad and we have leftovers? From one day to the next it no longer keeps well, so I propose this harvest recipe: salad emulsion.

It is an ideal starter now that the good weather and warmth arrive. As a second, I recommend a complete pasta dish like the Alfredo noodles.

It is actually about going through our thermomix la salad that is left over and add 2 ripe tomatoes as a gazpacho and emulsify it with olive oil. Depending on the ingredients that your salad has, the color may vary.

Salad emulsion

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Salad emulsion, an exquisite recipe to use for when we have leftover salad. Ideal as a starter.

• Irene Arcas

• Recipe type: sauces
• Calories: 75
• Rations: 4

• Cooking time: 5M
• Total time: 5M

Ingredients

• Mixed salad (lettuce, white asparagus, cucumber, corn, beet and chives in my case)
• 2 large ripe tomatoes
• 30 g olive oil
• 50 g of bread from the day before
• Sal Island
• Pepper

Preparation

1. We remove the stem from the tomato and divide it into quarters.

2. We put all the ingredients in the glass and crush 30 seconds, speed 5. Then we program 1 minute, progressive speed 5-7-10.

3. We check the salt and pepper point and if it is too thick, we add a little water. Remember that it is a gazpacho-style drink, so it should not be too thick.

4. We serve in glasses or glasses very cold.

Equivalences with TM21

More information - Alfredo noodles