{"id":200757,"title":"Cizrnov\u00fd sal\u00e1t s tu\u0148\u00e1kem","modified":"2026-10-31T18:15:44+01:00","plain":"Syt\u00fd sal\u00e1t bez va\u0159en\u00ed z cizrny a tu\u0148\u00e1ka, s paprikou, olivami Kalamata, kapary a balzamikovou z\u00e1livkou.\n\n\n\nOlivov\u00fd olej zjem\u0148uje ho\u0159\u010dici, balzamikov\u00fd ocet dod\u00e1v\u00e1 kyselost a chilli vlo\u010dky v\u0161e p\u0159\u00edjemn\u011b zv\u00fdraz\u0148uj\u00ed, spolu s k\u0159upavou paprikou a m\u011bkkou cizrnou. Tento sal\u00e1t p\u0159iprav\u00edte bez va\u0159en\u00ed za 5 minut z cizrny, tu\u0148\u00e1ka, \u010derven\u00e9 papriky, jarn\u00ed cibulky, oliv Kalamata a kapar\u016f. Odhadovan\u00fd obsah \u010dist\u00fdch sacharid\u016f je 27 g na porci. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je cizrnov\u00fd sal\u00e1t s tu\u0148\u00e1kem?\n\n\n\nN\u00e1zev cizrnov\u00e9ho sal\u00e1tu s tu\u0148\u00e1kem prozrazuje jeho z\u00e1klad: va\u0159enou cizrnu a konzervovan\u00e9ho tu\u0148\u00e1ka. Cizrna dod\u00e1v\u00e1 sal\u00e1tu hutnost a dob\u0159e na n\u00ed dr\u017e\u00ed emulgovan\u00e1 z\u00e1livka, tu\u0148\u00e1k p\u0159id\u00e1v\u00e1 mo\u0159skou chu\u0165, jemnost a sytost. Podobn\u011b rychl\u00fdm j\u00eddlem je i korejsk\u00e1 r\u00fd\u017ee s tu\u0148\u00e1kem.\n\n\n\n\u010cerven\u00e1 paprika dod\u00e1v\u00e1 \u0161\u0165avnatou k\u0159upavost a lehkou sladkost, jarn\u00ed cibulka zase sv\u011b\u017e\u00ed \u0159\u00edz. Z\u00e1livka z olivov\u00e9ho oleje, balzamikov\u00e9ho octa, ho\u0159\u010dice, chilli vlo\u010dek a soli v\u0161e obal\u00ed, zat\u00edmco olivy Kalamata a kapary p\u0159idaj\u00ed slanou chu\u0165. Sal\u00e1t se pod\u00e1v\u00e1 studen\u00fd nebo vychlazen\u00fd; obsah sacharid\u016f je sp\u00ed\u0161e m\u00edrn\u00fd, nejde o striktn\u011b ketogenn\u00ed j\u00eddlo, proto\u017ee cizrna sacharidy obsahuje, stejn\u011b jako v chana masale.\n\n\n\nV podobn\u00e9m duchu: Asijsk\u00fd zeln\u00fd sal\u00e1t.\n\n\n\nPrincip p\u0159\u00edpravy sal\u00e1tu\n\n\n\nZ\u00e1kladem je pouh\u00e9 sm\u00edch\u00e1n\u00ed: nic se nezah\u0159\u00edv\u00e1. Dob\u0159e okapan\u00e9 suroviny se ochut\u00ed zvl\u00e1\u0161\u0165 p\u0159ipravenou z\u00e1livkou, aby na dn\u011b nez\u016fstala tekutina a jednotliv\u00e9 suroviny si zachovaly svou strukturu. Dal\u0161\u00edm sv\u011b\u017e\u00edm j\u00eddlem, kter\u00e9 se podobn\u011b skl\u00e1d\u00e1 z p\u0159ipraven\u00fdch surovin, jsou jarn\u00ed z\u00e1vitky.\n\n\n\nTuto verzi odli\u0161uj\u00ed olivy Kalamata, kapary a z\u00e1livka s balzamikov\u00fdm octem, ho\u0159\u010dic\u00ed a chilli. V\u00fdsledek z\u016fst\u00e1v\u00e1 jednoduch\u00fd, se slan\u00fdmi, nakysl\u00fdmi a lehce pikantn\u00edmi t\u00f3ny, kter\u00e9 se hod\u00ed v ka\u017ed\u00e9m ro\u010dn\u00edm obdob\u00ed. Chu\u0165ov\u011b zcela odli\u0161n\u00fd sal\u00e1t wakame tak\u00e9 skv\u011ble chutn\u00e1 vychlazen\u00fd.\n\n\n\nNa podobn\u00e9 t\u00e9ma: T\u011bstovinov\u00fd sal\u00e1t s tu\u0148\u00e1kem.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nV\u00fd\u017eivn\u00fd z\u00e1klad tvo\u0159\u00ed jedna konzerva va\u0159en\u00e9 cizrny o hmotnosti 400 g p\u0159ed slit\u00edm: jej\u00ed tenk\u00e1 slupka dob\u0159e zachyt\u00ed z\u00e1livku, pokud cizrnu nech\u00e1te d\u016fkladn\u011b okapat, aby se z\u00e1livka nena\u0159edila. Tu\u0148\u00e1k, jedna mal\u00e1 konzerva o hmotnosti 140 a\u017e 160 g, dod\u00e1v\u00e1 zna\u010dnou \u010d\u00e1st b\u00edlkovin; pokud ho nech\u00e1te dob\u0159e okapat a vm\u00edch\u00e1te opatrn\u011b, zachov\u00e1 si celistv\u00e9 kousky. Jin\u00fd pokrm z tu\u0148\u00e1ka, tu\u0148\u00e1kov\u00e9 tataki, naopak s\u00e1z\u00ed na kr\u00e1tkou tepelnou \u00fapravu a jemnou konzistenci rozpl\u00fdvaj\u00edc\u00ed se na jazyku.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Sal\u00e1t z vodn\u00edho melounu s fetou.\n\n\n\nPolovina syrov\u00e9 \u010derven\u00e9 papriky dod\u00e1 barvu, k\u0159upavost a sladkost, kter\u00e1 vyv\u00e1\u017e\u00ed slanost dochucuj\u00edc\u00edch p\u0159\u00edsad. Jarn\u00ed cibulka p\u0159id\u00e1 lehkou \u0161tiplavost, jej\u00ed najemno nakr\u00e1jen\u00e9 zelen\u00e9 \u010d\u00e1sti sal\u00e1t provon\u00ed, ani\u017e by p\u0159ehlu\u0161ily ostatn\u00ed chut\u011b; vyniknou tak\u00e9 v oleji s jarn\u00ed cibulkou. Deset oliv Kalamata rozkrojen\u00fdch nap\u016fl se v sal\u00e1tu l\u00e9pe rozlo\u017e\u00ed a p\u0159i kr\u00e1jen\u00ed z\u00e1rove\u0148 ov\u011b\u0159\u00edte, \u017ee v nich nez\u016fstala \u017e\u00e1dn\u00e1 pecka, zat\u00edmco osm kapar\u016f p\u0159i serv\u00edrov\u00e1n\u00ed dopln\u00ed slan\u00fd a nakysl\u00fd t\u00f3n.\n\n\n\nZ\u00e1livku tvo\u0159\u00ed 2 l\u017e\u00edce extra panensk\u00e9ho olivov\u00e9ho oleje, 1 l\u017e\u00edce balzamikov\u00e9ho octa, 2 l\u017ei\u010dky dijonsk\u00e9 ho\u0159\u010dice, 2 l\u017ei\u010dky chilli vlo\u010dek s mno\u017estv\u00edm upraven\u00fdm podle chuti a 2 \u0161petky mo\u0159sk\u00e9 soli. Olej dod\u00e1 lesk a jemnost, balzamikov\u00fd ocet m\u00edrnou kyselost, ho\u0159\u010dice z\u00e1livku emulguje a chilli p\u0159id\u00e1 p\u00e1livost podle sv\u00e9 s\u00edly. Pro jin\u00e9 chu\u0165ov\u00e9 kombinace se m\u016f\u017eete inspirovat \u010d\u00ednskou z\u00e1livkou nebo thajskou z\u00e1livkou; se sol\u00ed zach\u00e1zejte st\u0159\u00eddm\u011b, proto\u017ee tu\u0148\u00e1k, olivy, kapary a ho\u0159\u010dice u\u017e jsou slan\u00e9.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Thajsk\u00fd sal\u00e1t s ku\u0159ec\u00edm masem.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed p\u0159edev\u0161\u00edm na d\u016fkladn\u00e9m okap\u00e1n\u00ed cizrny a tu\u0148\u00e1ka. Z\u00e1livku p\u0159ipravte zvl\u00e1\u0161\u0165, aby se olej, balzamikov\u00fd ocet, ho\u0159\u010dice, chilli a s\u016fl spojily, a pot\u00e9 j\u00ed suroviny obalte, ani\u017e by v n\u00ed plavaly. M\u00edchejte jemn\u011b, abyste nerozma\u010dkali tu\u0148\u00e1ka ani olivy. Dochucujte opatrn\u011b, proto\u017ee dochucuj\u00edc\u00ed p\u0159\u00edsady u\u017e samy dod\u00e1vaj\u00ed v\u00fdraznou chu\u0165 a chilli vlo\u010dky se podle v\u00fdrobku li\u0161\u00ed: \u010d\u00e1st vlo\u010dek m\u016f\u017ee nahradit trocha mlet\u00e9ho chilli nebo rychl\u00e9ho chilli oleje.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\nSal\u00e1t pod\u00e1vejte studen\u00fd nebo dob\u0159e vychlazen\u00fd, kapary rozd\u011blte na jednotliv\u00e9 tal\u00ed\u0159e a p\u0159idejte p\u00e1r list\u016f sal\u00e1tu nebo okurku. Zbytky co nejd\u0159\u00edve ulo\u017ete do lednice v dob\u0159e uzav\u00edrateln\u00e9 n\u00e1dob\u011b a p\u0159ed pod\u00e1v\u00e1n\u00edm je jemn\u011b prom\u00edchejte.\n\n\n\n\n\n\tCizrnov\u00fd sal\u00e1t s tu\u0148\u00e1kem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 konzerva cizrny ((va\u0159en\u00e9, v konzerv\u011b nebo ve sklenici), 400 g)1 mal\u00e1 konzerva tu\u0148\u00e1ka (140 a\u017e 160 g)0.5 papriky (\u010derven\u00e9)1 cibulka (jarn\u00ed)10 oliv Kalamata8 kapar\u016f (pou\u017eil jsem velk\u00e9, pokud m\u00e1te mal\u00e9, dejte jich o n\u011bco v\u00edce)2 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)1 l\u017e\u00edce balzamikov\u00e9ho octa2 l\u017ei\u010dky dijonsk\u00e9 ho\u0159\u010dice (nebo jemn\u00e9 ho\u0159\u010dice)2 l\u017ei\u010dky chilli vlo\u010dek2 \u0161petky soli ((keltsk\u00e9 mo\u0159sk\u00e9))\t\n\t\n\t\tNechte cizrnu okapat.Z olivov\u00e9ho oleje, balzamikov\u00e9ho octa, ho\u0159\u010dice, chilli vlo\u010dek a soli p\u0159ipravte z\u00e1livku. V sal\u00e1tov\u00e9 m\u00edse ji prom\u00edchejte s cizrnou.Nechte tu\u0148\u00e1ka okapat.Papriku omyjte a nakr\u00e1jejte na kousky. Stejn\u011b postupujte s mladou cibulkou (jarn\u00ed cibulkou). Olivy rozkrojte nap\u016fl (a v p\u0159\u00edpad\u011b pot\u0159eby je vypeckujte). V\u0161e spolu s tu\u0148\u00e1kem vm\u00edchejte k cizrn\u011b.Rozd\u011blte sal\u00e1t na tal\u00ed\u0159e a ka\u017edou porci ozdobte kapary.\t\n\t\n\t\tVybaven\u00ed: mal\u00e9 s\u00edtko (nebo cedn\u00edk), mal\u00fd n\u016f\u017e, sal\u00e1tov\u00e1 m\u00edsa.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200757","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=200757"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184751"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}