{"id":200915,"title":"\u010cekankov\u00fd sal\u00e1t s jablky, hrozny a \u0159edkvi\u010dkami","modified":"2026-10-31T18:18:00+01:00","plain":"Sal\u00e1t z k\u0159upav\u00e9 \u010dekanky a neloupan\u00e9ho jablka s \u0159edkvi\u010dkami a hroznov\u00fdm v\u00ednem, ochucen\u00fd pomeran\u010dovou \u0161\u0165\u00e1vou a sladidlem s medovou p\u0159\u00edchut\u00ed.\n\n\n\nTento sv\u011b\u017e\u00ed a barevn\u00fd sal\u00e1t spojuje k\u0159upavou \u010dekanku, neloupan\u00e9 jablko, \u0159edkvi\u010dky a rozp\u016flen\u00e9 bobule hroznov\u00e9ho v\u00edna. Snoub\u00ed se v n\u011bm jemn\u00e1 ho\u0159kost, ovocn\u00e1 sladkost, peprn\u00fd t\u00f3n a \u0159\u00eddk\u00e1 z\u00e1livka z pomeran\u010dov\u00e9 \u0161\u0165\u00e1vy, dochucen\u00e1 tekut\u00fdm sladidlem s medovou p\u0159\u00edchut\u00ed. Na p\u0159\u00edpravu po\u010d\u00edtejte s 10 minutami, bez va\u0159en\u00ed. Pat\u0159\u00ed mezi m\u00e9 keto pol\u00e9vky a sal\u00e1ty.\n\n\n\nCo je \u010dekankov\u00fd sal\u00e1t s jablky?\n\n\n\nSal\u00e1t kombinuje syrovou \u010dekanku s jablkem nakr\u00e1jen\u00fdm na kousky. V t\u00e9to verzi se jablko neloupe, aby si zachovalo k\u0159upavost, barvu a pevnou strukturu. Z\u00e1klad je jednoduch\u00fd, 1 \u010dekankov\u00fd puk, 1 jablko, 6 \u0159edkvi\u010dek a 6 bobul\u00ed hroznov\u00e9ho v\u00edna, v\u0161e syrov\u00e9.\n\n\n\nZ\u00e1livka vynik\u00e1 svou lehkost\u00ed: \u0161\u0165\u00e1va z p\u016flky pomeran\u010de sm\u00edchan\u00e1 s 1 l\u017e\u00edc\u00ed tekut\u00e9ho sladidla s medovou p\u0159\u00edchut\u00ed sal\u00e1t jen lehce obal\u00ed a dod\u00e1 mu lesk a sv\u011b\u017eest, bez hust\u00e9 om\u00e1\u010dky. Su\u0161en\u00e9 bylinky a ko\u0159en\u00ed se p\u0159id\u00e1vaj\u00ed a\u017e nakonec, kopr pro bylinn\u00fd t\u00f3n, m\u00e1ta pro sv\u011b\u017eest a mlet\u00e1 paprika pro barvu a jemn\u011b h\u0159ejivou chu\u0165.\n\n\n\nVyzkou\u0161ejte tak\u00e9: keto tom kha s houbami.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nDvojice \u010dekanka-jablko se dob\u0159e uplatn\u00ed zasyrova, sladkost ovoce zjem\u0148uje ho\u0159kost \u010dekanky. Pokrm z\u016fst\u00e1v\u00e1 z\u00e1m\u011brn\u011b jednoduch\u00fd, suroviny nakr\u00e1jen\u00e9 na kousky, \u0159\u00eddk\u00e1 z\u00e1livka, trocha su\u0161en\u00fdch bylinek a serv\u00edrov\u00e1n\u00ed, kter\u00e9 nech\u00e1 vyniknout barv\u00e1m.\n\n\n\nTento sal\u00e1t se hod\u00ed jako p\u0159edkrm, do sal\u00e1tov\u00e9 m\u00edsy uprost\u0159ed stolu nebo jako p\u0159\u00edloha k jednoduch\u00e9mu j\u00eddlu. Sv\u011b\u017eest je z\u00e1sadn\u00ed: kousky mus\u00ed z\u016fstat k\u0159upav\u00e9, bobule hroznov\u00e9ho v\u00edna dob\u0159e viditeln\u00e9 a z\u00e1livka dostate\u010dn\u011b lehk\u00e1, aby nezast\u0159ela strukturu jednotliv\u00fdch surovin.\n\n\n\nTato verze d\u00e1v\u00e1 p\u0159ednost sladkosti ovoce p\u0159ed emulgovanou octovou z\u00e1livkou. Pomeran\u010dov\u00e1 \u0161\u0165\u00e1va v\u0161e propoj\u00ed, ani\u017e by sal\u00e1t zat\u00ed\u017eila, zat\u00edmco \u0159edkvi\u010dky a hroznov\u00e9 v\u00edno p\u0159id\u00e1vaj\u00ed kontrast jemn\u00e9 \u0161tiplavosti a sladkosti. Pokud chcete sv\u011b\u017e\u00ed nakysl\u00e9 z\u00e1livky obm\u011b\u0148ovat, m\u016f\u017ee v\u00e1m poslou\u017eit jako inspirace thajsk\u00e1 z\u00e1livka.\n\n\n\nObjevte tak\u00e9: zape\u010denou \u010dekanku se s\u00fdrem s modrou pl\u00edsn\u00ed a houbami.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1klad tvo\u0159\u00ed \u010dekanka. Pevn\u00e1, s t\u011bsn\u011b p\u0159il\u00e9haj\u00edc\u00edmi k\u0159ehk\u00fdmi listy, dod\u00e1v\u00e1 sal\u00e1tu p\u0159edev\u0161\u00edm k\u0159upavost a jemnou ho\u0159kost, dv\u011b vlastnosti, kter\u00e9 ur\u010duj\u00ed jeho charakter. Nakr\u00e1jen\u00e1 na kousky, kter\u00e9 se snadno nab\u00edraj\u00ed vidli\u010dkou, mus\u00ed z\u016fstat pevn\u00e1 a sv\u011b\u017e\u00ed.\n\n\n\nV podobn\u00e9m duchu: houbov\u00e1 pol\u00e9vka s mascarpone.\n\n\n\nJablko ponechan\u00e9 se slupkou dod\u00e1v\u00e1 sladkost, barvu a v\u00fdrazn\u011bj\u0161\u00ed strukturu. K\u0159upav\u00e1 odr\u016fda se hod\u00ed l\u00e9pe ne\u017e mou\u010dnat\u00e9 jablko, proto\u017ee sal\u00e1t stoj\u00ed na jasn\u011b rozli\u0161iteln\u00fdch struktur\u00e1ch; po nakr\u00e1jen\u00ed je vhodn\u00e9 jablko rychle prom\u00edchat s pomeran\u010dovou \u0161\u0165\u00e1vou, kter\u00e1 zpomaluje oxidaci, ale nezabr\u00e1n\u00ed j\u00ed. 6 rozp\u016flen\u00fdch bobul\u00ed hroznov\u00e9ho v\u00edna p\u0159i skousnut\u00ed praskne a uvoln\u00ed sladkou \u0161\u0165\u00e1vu.\n\n\n\n6 \u0159edkvi\u010dek p\u0159id\u00e1v\u00e1 peprn\u00fd t\u00f3n a zeleninovou sv\u011b\u017eest, podobn\u011b jako \u0159edkev daikon v jin\u00fdch k\u0159upav\u00fdch pokrmech. \u0160\u0165\u00e1va z p\u016flky pomeran\u010de dod\u00e1v\u00e1 kyselost, citrusovou v\u016fni a tekutost a nahrazuje spojovac\u00ed \u00falohu b\u011b\u017en\u011bj\u0161\u00ed z\u00e1livky. Su\u0161en\u00fd kopr, su\u0161enou m\u00e1tu a mletou papriku sypte rovnom\u011brn\u011b, aby sal\u00e1t provon\u011bly a jejich chu\u0165 se nesoust\u0159edila do jedin\u00e9ho sousta.\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 omyt\u00fdch a dob\u0159e okapan\u00fdch surovin\u00e1ch, zbyl\u00e1 voda by z\u00e1livku z\u0159edila. \u010cekanku lehce obalte pomeran\u010dovou \u0161\u0165\u00e1vou a sladidlem, teprve potom p\u0159idejte jablko a \u0159edkvi\u010dky. Rozp\u016flen\u00e9 bobule hroznov\u00e9ho v\u00edna rozlo\u017ete rad\u011bji navrch, aby byly dob\u0159e vid\u011bt. Ide\u00e1ln\u00ed sal\u00e1t je k\u0159upav\u00fd a \u0161\u0165avnat\u00fd; pod\u00e1vejte ho nejl\u00e9pe hned po sm\u00edch\u00e1n\u00ed, p\u0159\u00edpadn\u011b ho p\u0159ikryjte a ulo\u017ete do chladu a p\u0159ed pod\u00e1v\u00e1n\u00edm jemn\u011b prom\u00edchejte.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: \u0159eck\u00fd sal\u00e1t.\n\n\n\nPod\u00e1vejte ho jako p\u0159edkrm nebo s dr\u016fbe\u017e\u00ed, rybou \u010di vejci p\u0159ipraven\u00fdmi zvl\u00e1\u0161\u0165. Dob\u0159e dopln\u00ed ku\u0159ec\u00ed prso z horkovzdu\u0161n\u00e9 frit\u00e9zy, ryb\u00ed filet z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo pln\u011bn\u00e1 vejce mimosa. Jedna porce podle receptu obsahuje 139 kcal a 31 g \u010dist\u00fdch sacharid\u016f, jde tedy o lehk\u00fd sal\u00e1t, kter\u00fd v\u0161ak s\u00e1m o sob\u011b nen\u00ed j\u00eddlem bohat\u00fdm na b\u00edlkoviny.\n\n\n\nProhl\u00e9dn\u011bte si v\u0161echny m\u00e9 keto recepty.\n\n\n\n\n\n\t\u010cekankov\u00fd sal\u00e1t s jablky, hroznov\u00fdm v\u00ednem a \u0159edkvi\u010dkami\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 \u010dekankov\u00fd puk1 jablko (se slupkou)6 kuli\u010dek hroznov\u00e9ho v\u00edna6 \u0159edkvi\u010dek1 l\u017e\u00edce sladidla (tekut\u00e9ho s medovou p\u0159\u00edchut\u00ed)0.5 pomeran\u010de (\u0161\u0165\u00e1va)0.5 l\u017ei\u010dky kopru (su\u0161en\u00e9ho)0.5 l\u017ei\u010dky m\u00e1ty (su\u0161en\u00e9)0.5 l\u017ei\u010dky papriky (mlet\u00e9)\t\n\t\n\t\t\u010cekanku omyjte, nakr\u00e1jejte a prom\u00edchejte se sladidlem s medovou p\u0159\u00edchut\u00ed a pomeran\u010dovou \u0161\u0165\u00e1vou.Jablko omyjte, odstra\u0148te j\u00e1d\u0159inec a nakr\u00e1jejte na kousky. \u0158edkvi\u010dky omyjte, nakr\u00e1jejte a vm\u00edchejte do sal\u00e1tu. Kuli\u010dky hroznov\u00e9ho v\u00edna omyjte, rozkrojte nap\u016fl a rozlo\u017ete navrch.Posypte m\u00e1tou, koprem a mletou paprikou.\t\n\t\n\t\tVybaven\u00ed: 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\/200915","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=200915"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200915\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184992"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}