Looking for a fresh, tasty and fast starter?
Discover 3 recipes with baby leaf salads.
They take 5 minutes to prepare, they're tasty and also healthy!
Baby leaf salads are the perfect ingredient to create delicious and healthy starters that are fast to prepare.
For an informal dinner after a long day at the office, for a family lunch or just to add a touch of colour to a meal with friends, these three recipes based on 100% Italian organic baby leaf salads will delight your guests and make you look like a competent chef.
Fasten your apron, prepare the ingredients and let’s go!
Flat bread with tuna, mayonnaise and baby lettuce
The tuna, mayonnaise and baby lettuce flat breads are an alternative finger food to one of the most loved Italian focaccia. The taste of tuna is combined with the creamy mayonnaise and the fresh baby lettuce to create a starter that smells of summer!
It’s fast to prepare and success is guaranteed.
Ingredients for 10 flat breads
- 500 g of flour
- 500 ml milk
- 50 ml EVO oil
- 10 g of yeast
- Salt as needed
- Sesame seeds
- 180 g of tuna
- Baby lettuce
Combine the yeast and flour in a mixer bowl. Mix well and add the milk, oil and salt gradually. The dough will be very sticky, but this is what guarantees that your flat bread will be wonderfully soft!
Place 10 tablespoons of dough on a baking tray, leaving enough room between them, and cover the baking tray with cling film. Leave to rest for 3/4 hours and wait until the dough has risen.
Sprinkle them with sesame seeds and bake them in the oven at 200°C for about 15 minutes, until the surface is a golden colour.
In the meantime drain the tuna and mix it in a bowl with the mayonnaise until you obtain a soft creamy texture.
When the flat breads are ready, allow them to cool and then cut them in half. Spread the tuna cream on the bottom, add a few baby lettuce leaves and pop the top back on.
For a more inviting effect, add a toothpick with an olive to decorate.
Place them in the fridge and serve them cold: they will be even tastier!
Shrimps and lamb's lettuce
If you love fish starters, you have to try this shrimp and lamb’s lettuce salad!
It is a fast recipe, which can be prepared the night before and stored in the refrigerator, and a great starter for every meal with its fresh and refined mix.
Now let’s prepare it.
- 300 g shelled shrimps
- 1 lemon
- 1 tablespoon of white vinegar
- salt and pepper as needed
- 200 g of Lamb’s lettuce
- 1 fennel
- 1 stick of celery
Cook the shrimps in plenty of salted water with a slice of lemon and a tablespoon of vinegar. When the water boils, continue to cook the shrimps for 2 minutes and drain them.
In the meantime clean the celery, fennel and lamb’s lettuce and put them in a salad bowl.
Use a small dish to mix the lemon juice, oil and dill until you get a smooth sauce.
Add the shrimps while still warm, season with the sauce and it’s ready to serve.
Egg, almonds and Baby leaf mix
If the time is tight, but you want to impress your guests with a colourful and unusual starter, the secret is in the baby leaf mix, a mix of baby leaf salads with an exceptional taste that even make plain boiled eggs more savoury.
Ingredients for 4 persons
- 4 hard-boiled eggs
- 200 g of Baby leaf mix
- 40 g of almonds
- 25 g of anchovies in oil
- 50 g of bread croutons
- oil, salt and lemon
Take a salad bowl and fill with the Baby leaf mix. Add almonds, anchovies in oil and hard-boiled eggs, cold and sliced into wedges. Mix well.
Use the oil, salt and lemon to create a citronette dressing. Dress the salad with the citronette sauce, sprinkle with the bread croutons and enjoy this soft and crispy mix.
DO YOU WANT TO CREATE TASTY STARTERS WITH HEALTHY BABY LEAF SALADS?
Choose baby leaf salads from controlled supply chains.
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