I tried Cameron Diaz ‘go-to-lunch, and now I’ll make it all summer

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I can’t explain our fascination Prominent recipesBut I can say that I have done several and that everyone is more delicious As the last. Cameron Diaz may seem an unexpected decision to influence your dinner routine, but after your recipe has won mine Head-to-head-corn salad taste test Last summer I trust your culinary chops. It was salty, sweet, crispy and balanced, with a few tips that seemed straight out of a torn. Professional kitchen cheeky play book.

When Diaz shared her contact point with the salad, which in cooperation with the partnership Goop kitchen-Fast casual chain based in California. But not afraid – I scored a goal The recipe So you can make it at home. Here is the reason why I will cook this brilliant recipe all summer.

Cameron Diaz ‘Summer Crunch salad

The Summer Crunch salad offers everything you need for “Cameron’s perfect summer afternoon”.

“When I dream of my ideal summer afternoon, for example a Saturday at the end of July, it contains a fresh summer salad, a crunchy glass of Sauvignon Blanc and a table full of friends,” said Diaz in a press release for the Goop Kitchen partnership with the wine brand, which she has co-owners. Avaline.

What does Cameron’s perfect summer salad mean, do you ask? Crispy vegetables such as snowy peas and cucumbers, fresh green, sweet mango and avocado, which are thrown with Cameron’s favorite vinaigrette and garnished with a real mix of herbs and crispy coverings. Cameron’s corn salad Was a structural masterpiece, so I was not surprised to see many crispy, crispy elements here.

The vinaigrette also has a brilliant tip to make a rich, nutty dressing – with entire cashew nuts. When emulsified in the dressing They make it super creamy, almost like a nut butter. The vinaigrette is a spicy, sweet and hearty dressing with a ton of Umami that I may only make in large batches and add my lunch from here.

Pace


How to make Cameron Diaz ‘summer crunch salad

Ingredients

Lettuce:

  • 4 cups of salad green of their choice (Cameron Mag Romaine and gemstone salad mixtures)
  • 1 cup of snow, Julienned or thinly cut into slices
  • 1 cup of carrots, Julined or thinly cut into slices
  • 1/2 cup of cups, cut into 1/4-inch half moon slices
  • 1/2 mango, peeled and juled or thin into slices
  • 1 avocado, cut in half and cut

Vinaigrette:

  • 1/4 cup of cashew nuts, roasted
  • 2 tablespoons of maple syrup
  • 1 teaspoon of Sriracha or hot sauce of your choice
  • 1 tablespoon of lime juice
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of fresh ginger
  • 1 tablespoon of miso paste
  • 2 tablespoons of rice wine vinegar
  • 1 clove fresh garlic, grated or finely chopped
  • 1 tablespoon of gluten -free Tamari or soy sauce
  • 1/2 cup of sunflower oil
  • 1 tablespoon of roasted sesame oil

Garnish:

  • 1 cup of mixed fresh herbs (I like a mixture of mint, coriander and basil)
  • 1/4 cup of cashew nuts, roasted and roughly chopped
  • 1/2 cup of buffreis
  • 2 limestone edges

Directions

Make Cameron’s favorite vinaigrette:

  1. Put everything in a mixer except the sunflower and roasted sesame oils.
  2. Mix up until it is completely mixed and smooth. Slowly stream with the mixer in the oil to emulsify the dressing.
  3. Place aside until use. You can make the dressing in advance and cool up to 5 days.

Assemble Cameron’s Sommer -crunch salad:

  1. Diaz likes to lay this salad in a bowl. Start with your salad grass on the floor and then layer the entire vegetables, mango and avocado.
  2. Garnish with the herbs.
  3. If you are ready to serve, throw the dressing with the salad and occupy the cashew nuts and buffreis. Serve with a limestone wedge on the side.

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