{"id":200679,"title":"Brokolicov\u00fd sal\u00e1t s vejci","modified":"2026-10-31T18:14:51+01:00","plain":"Sal\u00e1t z k\u0159ehk\u00e9, lehce k\u0159upav\u00e9 brokolice a vejce se z\u00e1livkou z jogurtu, majon\u00e9zy a olivov\u00e9ho oleje, se su\u0161en\u00fdmi raj\u010daty a ke\u0161u o\u0159echy.\n\n\n\nSyt\u011b zelen\u00e9 r\u016f\u017ei\u010dky, kr\u00e9mov\u00e1 z\u00e1livka, kousky su\u0161en\u00fdch raj\u010dat a k\u0159upav\u00e9 ke\u0161u o\u0159echy: sv\u011b\u017eest a kontrasty jsou r\u00e1zem na stole. Brokolice z\u016fst\u00e1v\u00e1 k\u0159ehk\u00e1 a lehce k\u0159upav\u00e1, vejce dod\u00e1v\u00e1 jemnost a z\u00e1livka z jogurtu, majon\u00e9zy a olivov\u00e9ho oleje v\u0161e obal\u00ed a dochut\u00ed trochou ho\u0159\u010dice. Na 4 porce po\u010d\u00edtejte celkem s 20 minutami, stejn\u011b jako u dal\u0161\u00edch j\u00eddel hotov\u00fdch do 20 minut. Tento recept najdete i mezi m\u00fdmi keto pol\u00e9vkami a sal\u00e1ty.\n\n\n\nCo je brokolicov\u00fd sal\u00e1t s vejci?\n\n\n\nN\u00e1zev prozrazuje to hlavn\u00ed: brokolici, vejce a kr\u00e9movou z\u00e1livku, kter\u00e1 v\u0161e spoj\u00ed. Z\u00e1kladem jsou kr\u00e1tce pova\u0159en\u00e9 r\u016f\u017ei\u010dky, vejce natvrdo nakr\u00e1jen\u00e9 na kousky a z\u00e1livka z b\u00edl\u00e9ho jogurtu, majon\u00e9zy a extra panensk\u00e9ho olivov\u00e9ho oleje, dochucen\u00e1 trochou ho\u0159\u010dice. Brokolice si zachov\u00e1 pevnost a t\u00e9m\u011b\u0159 o\u0159\u00ed\u0161kovou chu\u0165, z\u00e1livka je dostate\u010dn\u011b lehk\u00e1, aby suroviny obalila, ale nerozm\u00e1\u010dela.\n\n\n\nSu\u0161en\u00e1 raj\u010data dod\u00e1vaj\u00ed v\u00fdraznou, nasl\u00e1dlou, nakyslou a slanou chu\u0165; nahrubo drcen\u00e9 ke\u0161u o\u0159echy zase jemn\u011b k\u0159upou. Do cel\u00e9ho sal\u00e1tu pat\u0159\u00ed jen jedno vejce, tak\u017ee je v n\u011bm zn\u00e1t, ale nep\u0159eb\u00edj\u00ed ostatn\u00ed suroviny a po spojen\u00ed se z\u00e1livkou vytv\u00e1\u0159\u00ed pln\u011bj\u0161\u00ed konzistenci. Pokud m\u00e1te r\u00e1di studen\u00e9 pokrmy z vajec, podobn\u011b v\u00e1m mohou zachutnat pln\u011bn\u00e1 vejce mimosa, a su\u0161en\u00e1 raj\u010data p\u0159in\u00e1\u0161ej\u00ed chu\u0165 umami, kter\u00e1 z\u00e1livku vyva\u017euje.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Pol\u00e9vka saoto.\n\n\n\nKlasika pro ka\u017edodenn\u00ed va\u0159en\u00ed\n\n\n\nTento sal\u00e1t pat\u0159\u00ed mezi jednoduch\u00e9 m\u00edchan\u00e9 sal\u00e1ty: jeden hlavn\u00ed druh zeleniny, trocha vejce, rychl\u00e1 z\u00e1livka a p\u00e1r surovin ze sp\u00ed\u017ee pro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a k\u0159upavost. Jeho p\u0159\u00edprava stoj\u00ed na jednoduch\u00fdch kroc\u00edch: kr\u00e1tk\u00e9m va\u0159en\u00ed, d\u016fkladn\u00e9m zchlazen\u00ed, kr\u00e9mov\u00e9 z\u00e1livce a \u0161etrn\u00e9m prom\u00edch\u00e1n\u00ed.\n\n\n\nSpojen\u00ed brokolice a vejce se v\u00fdborn\u011b hod\u00ed pro studen\u00fd, pe\u010dliv\u011b p\u0159ipraven\u00fd pokrm. Su\u0161en\u00e1 raj\u010data a ke\u0161u o\u0159echy mu dod\u00e1vaj\u00ed osobitost, ani\u017e by m\u011bnily jeho podstatu. Pro obzvl\u00e1\u0161\u0165 kr\u00e9movou studenou z\u00e1livku m\u016f\u017eete klasickou majon\u00e9zu nahradit japonskou majon\u00e9zou.\n\n\n\nSal\u00e1t se hod\u00ed jako lehk\u00fd ob\u011bd, rychl\u00e1 ve\u010de\u0159e i na studen\u00fd bufet. Jen ho a\u017e do pod\u00e1v\u00e1n\u00ed uchov\u00e1vejte dob\u0159e vychlazen\u00fd.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nBrokolice, 1 hl\u00e1vka o hmotnosti 250 a\u017e 300 g, tvo\u0159\u00ed zeleninov\u00fd z\u00e1klad: dod\u00e1v\u00e1 barvu, sv\u011b\u017eest a pevnou strukturu na skus. Jedin\u00e9 vejce p\u0159id\u00e1v\u00e1 jemnost a nen\u00e1padnou plnost, ani\u017e by sal\u00e1t zat\u00ed\u017eilo. Su\u0161en\u00e1 raj\u010data, 40 g, p\u0159in\u00e1\u0161ej\u00ed sladkokysel\u00fd t\u00f3n a ke\u0161u o\u0159echy, 50 g, k\u0159upavost, kterou nejl\u00e9pe zachov\u00e1te, kdy\u017e je nech\u00e1te na kousky a nerozemelete na pr\u00e1\u0161ek.\n\n\n\nPro obm\u011bnu: Pol\u00e9vka z pe\u010den\u00fdch paprik.\n\n\n\nZ\u00e1livka stoj\u00ed na t\u0159ech slo\u017ek\u00e1ch: 2 l\u017e\u00edc\u00edch b\u00edl\u00e9ho jogurtu, ml\u00e9\u010dn\u00e9ho nebo neslazen\u00e9ho rostlinn\u00e9ho, pro sv\u011b\u017eest; 2 l\u017e\u00edc\u00edch majon\u00e9zy pro kr\u00e9movost a obalen\u00ed surovin; 2 l\u017e\u00edc\u00edch extra panensk\u00e9ho olivov\u00e9ho oleje pro ovocnou chu\u0165 a spojen\u00ed z\u00e1livky. L\u017ei\u010dka dijonsk\u00e9 nebo jemn\u00e9 ho\u0159\u010dice chu\u0165 zv\u00fdrazn\u00ed, ani\u017e by byla p\u0159\u00edli\u0161 ostr\u00e1.\n\n\n\nSe sol\u00ed zach\u00e1zejte st\u0159\u00eddm\u011b, sta\u010d\u00ed \u0161petka: su\u0161en\u00e1 raj\u010data, majon\u00e9za i ho\u0159\u010dice u\u017e s\u016fl obsahuj\u00ed.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nVejce va\u0159en\u00e9 7 a\u017e 8 minut bude m\u00edt jemnou konzistenci, po 9 minut\u00e1ch bude pevn\u011bj\u0161\u00ed; pod studenou vodou rychle vychladne a bude se l\u00e9pe kr\u00e1jet na \u00fahledn\u00e9 kousky. Pokud m\u00e1te r\u00e1di je\u0161t\u011b m\u011bkk\u00e9 \u017eloutky, m\u016f\u017eete se inspirovat postupem na vejce nam\u011bkko. Brokolici rozd\u011blenou na podobn\u011b velk\u00e9 r\u016f\u017ei\u010dky va\u0159te kr\u00e1tce v p\u00e1\u0159e nebo blan\u0161\u00edrujte, nejv\u00fd\u0161e 5 minut; p\u0159i zkou\u0161ce \u0161pi\u010dkou no\u017ee by m\u011bla kl\u00e1st m\u00edrn\u00fd odpor, potom ji nechte d\u016fkladn\u011b okapat, aby nena\u0159edila z\u00e1livku.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Cizrnov\u00fd sal\u00e1t s tu\u0148\u00e1kem.\n\n\n\nP\u0159ipravte z\u00e1livku z jogurtu, majon\u00e9zy a olivov\u00e9ho oleje, osolte jen lehce a dochu\u0165te ho\u0159\u010dic\u00ed. Pokud jsou su\u0161en\u00e1 raj\u010data nalo\u017een\u00e1 v oleji, nechte je p\u0159ed kr\u00e1jen\u00edm okapat a ke\u0161u o\u0159echy nahrubo podr\u0165te v hmo\u017ed\u00ed\u0159i, aby z\u016fstaly z\u0159eteln\u00e9 kousky. Sal\u00e1t pod\u00e1vejte studen\u00fd jako p\u0159edkrm nebo p\u0159\u00edlohu: pro j\u00eddlo s n\u00edzk\u00fdm obsahem sacharid\u016f ho dopl\u0148te lososem z horkovzdu\u0161n\u00e9 frit\u00e9zy, ku\u0159ec\u00edmi prsy z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo neochucen\u00fdm tofu. Ka\u017ed\u00e1 porce obsahuje 119 kcal a 8 g \u010dist\u00fdch sacharid\u016f; sal\u00e1t uchov\u00e1vejte v chladu v uzav\u0159en\u00e9 n\u00e1dob\u011b, p\u0159ed pod\u00e1v\u00e1n\u00edm ho sta\u010d\u00ed lehce prom\u00edchat, aby se suroviny znovu spojily.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tBrokolicov\u00fd sal\u00e1t s vejci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 hl\u00e1vka brokolice (250-300 g)50 g ke\u0161u o\u0159ech\u016f40 g raj\u010dat (su\u0161en\u00fdch)1 vejce2 l\u017e\u00edce jogurtu (ml\u00e9\u010dn\u00e9ho nebo rostlinn\u00e9ho)2 l\u017e\u00edce majon\u00e9zy2 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)1 l\u017ei\u010dka ho\u0159\u010dice (dijonsk\u00e9 nebo jemn\u00e9)S\u016fl\t\n\t\n\t\tUva\u0159te vejce (7, 8 minut pro trochu m\u011bk\u010d\u00ed vejce, 9 minut pro trochu pevn\u011bj\u0161\u00ed). Opl\u00e1chn\u011bte ho pod studenou vodou a nechte vychladnout.Brokolici va\u0159te v p\u00e1\u0159e nebo ji blan\u0161\u00edrujte maxim\u00e1ln\u011b 5 minut (podle chuti, ide\u00e1ln\u011b by m\u011bla b\u00fdt jen o trochu m\u011bk\u010d\u00ed ne\u017e syrov\u00e1, ale ne p\u0159\u00edli\u0161 m\u011bkk\u00e1).Sm\u00edchejte jogurt, majon\u00e9zu a olivov\u00fd olej a pot\u00e9 prom\u00edchejte s brokolic\u00ed. Podle chuti p\u0159idejte \u0161petku soli.Oloupejte vejce, nakr\u00e1jejte je na kousky a p\u0159idejte do sal\u00e1tu. Nakr\u00e1jejte mal\u00e1 raj\u010data a p\u0159idejte je. Ke\u0161u o\u0159echy lehce podr\u0165te v hmo\u017ed\u00ed\u0159i a p\u0159idejte je.\t\n\t\n\t\tVybaven\u00ed: parn\u00ed hrnec \/ hrnec a cedn\u00edk, sal\u00e1tov\u00e1 m\u00edsa, n\u016f\u017e.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200679"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200679\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184669"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}