{"id":201153,"title":"\u010co\u010dkov\u00fd sal\u00e1t s fetou a grilovanou cuketou","modified":"2026-10-31T18:21:37+01:00","plain":"Sal\u00e1t z hn\u011bd\u00e9 \u010do\u010dky s cuketou ope\u010denou na p\u00e1nvi dozlatova, fetou, rukolou a \u010dervenou cibul\u00ed marinovanou v balzamikov\u00e9m octu.\n\n\n\n\u010co\u010dkov\u00fd sal\u00e1t, kter\u00fd k\u0159upe a z\u00e1rove\u0148 se rozpl\u00fdv\u00e1 na jazyku: cuketa se zkaramelizovan\u00fdmi okraji, slan\u00e1 feta, peprn\u00e1 rukola a navrch pra\u017een\u00e1 konopn\u00e1 sem\u00ednka. V\u0161e spojuje hn\u011bd\u00e1 \u010do\u010dka, \u010derven\u00e1 cibule marinovan\u00e1 v balzamikov\u00e9m octu a trocha javorov\u00e9ho sirupu. Na dv\u011b vydatn\u00e9 porce po\u010d\u00edtejte s 30 minutami, pokud pou\u017eijete \u010do\u010dku z konzervy.\n\n\n\nCo je \u010do\u010dkov\u00fd sal\u00e1t?\n\n\n\nZ\u00e1kladem \u010do\u010dkov\u00e9ho sal\u00e1tu jsou uva\u0159en\u00e9 lu\u0161t\u011bniny, kter\u00e9 si zachovaly tvar, pod\u00e1van\u00e9 studen\u00e9 nebo vla\u017en\u00e9 a dochucen\u00e9 nakyslou z\u00e1livkou. V t\u00e9to verzi tvo\u0159\u00ed z\u00e1klad 125 g va\u0159en\u00e9 hn\u011bd\u00e9 \u010do\u010dky spolu s cuketou ope\u010denou na p\u00e1nvi, 100 g rozdroben\u00e9 fety a t\u0159emi po\u0159\u00e1dn\u00fdmi hrstmi rukoly.\n\n\n\n\u010cerven\u00e1 cibule nakr\u00e1jen\u00e1 na tenk\u00e1 p\u016flkole\u010dka se b\u011bhem va\u0159en\u00ed marinuje v balzamikov\u00e9m octu; ten se pak pou\u017eije k dochucen\u00ed rukoly. \u010cesnek, chilli, oregano a rozmar\u00fdn provon\u00ed cuketu a konopn\u00e1 sem\u00ednka opra\u017een\u00e1 nasucho cel\u00fd pokrm zavr\u0161\u00ed.\n\n\n\nV podobn\u00e9m duchu: Sal\u00e1t z \u010derven\u00e9 \u0159epy s \u010do\u010dkou.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nVe Francii se \u010do\u010dkov\u00fd sal\u00e1t \u010dasto p\u0159ipravuje s ho\u0159\u010di\u010dnou z\u00e1livkou, n\u011bkdy se \u0161alotkou nebo \u010derstv\u00fdmi bylinkami. Tato verze se vyd\u00e1v\u00e1 sp\u00ed\u0161e st\u0159edomo\u0159sk\u00fdm sm\u011brem: hn\u011bd\u00e1 \u010do\u010dka, balzamikov\u00fd ocet, feta, rukola a cuketa ope\u010den\u00e1 na p\u00e1nvi.\n\n\n\nPrincip z\u016fst\u00e1v\u00e1 stejn\u00fd, uva\u0159en\u00fd z\u00e1klad, kter\u00fd dr\u017e\u00ed tvar, a octov\u00e1 z\u00e1livka. Marinovan\u00e1 \u010derven\u00e1 cibule a pra\u017een\u00e1 konopn\u00e1 sem\u00ednka dod\u00e1vaj\u00ed sal\u00e1tu v\u00fdraznost, dozlatova ope\u010den\u00e1 cuketa zase jemnost. S \u010do\u010dkou z konzervy ho m\u016f\u017eete p\u0159ipravovat po cel\u00fd rok.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHn\u011bdou \u010do\u010dku m\u016f\u017eete pou\u017e\u00edt z konzervy, propl\u00e1chnutou a zv\u00e1\u017eenou po scezen\u00ed, nebo uva\u0159it 60 g such\u00e9 \u010do\u010dky, kterou nejprve namo\u010d\u00edte p\u0159ibli\u017en\u011b na 4 hodiny a pot\u00e9 va\u0159\u00edte p\u016fl hodiny, p\u0159i\u010dem\u017e ji d\u00e1te va\u0159it do studen\u00e9 vody. V obou p\u0159\u00edpadech ji nechte trochu oschnout a vychladnout, aby sal\u00e1t nebyl vodnat\u00fd.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Sal\u00e1t z \u010derven\u00e9 \u0159epy.\n\n\n\nCuketa nakr\u00e1jen\u00e1 na kousky se op\u00e9k\u00e1 dozlatova na avok\u00e1dov\u00e9m oleji, jemn\u00e9m olivov\u00e9m oleji nebo slune\u010dnicov\u00e9m oleji s vysok\u00fdm obsahem kyseliny olejov\u00e9. T\u0159i prolisovan\u00e9 strou\u017eky \u010desneku, 1 l\u017ei\u010dka chilli vlo\u010dek, 1 l\u017ei\u010dka su\u0161en\u00e9ho oregana a 1 l\u017ei\u010dka su\u0161en\u00e9ho rozmar\u00fdnu ji provon\u00ed a na z\u00e1v\u011br ji obal\u00ed 2 l\u017e\u00edce javorov\u00e9ho sirupu. Pou\u017e\u00edt m\u016f\u017eete ml\u00e9\u010dnou fetu i jej\u00ed rostlinnou alternativu.\n\n\n\nRukola se dochucuje 2 l\u017e\u00edcemi extra panensk\u00e9ho olivov\u00e9ho oleje a balzamikov\u00fdm octem z marinovan\u00e9 cibule. Dv\u011b po\u0159\u00e1dn\u00e9 hrsti konopn\u00fdch sem\u00ednek dodaj\u00ed z\u00e1v\u011bre\u010dn\u00e9 k\u0159upnut\u00ed.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nNejprve dejte marinovat cibuli alespo\u0148 do 3 l\u017eic balzamikov\u00e9ho octa a ob\u010das ji prom\u00edchejte. Cuketu ope\u010dte ze v\u0161ech stran na pom\u011brn\u011b siln\u00e9m ohni dozlatova, a\u017e lehce zkaramelizuje; p\u0159ibli\u017en\u011b po deseti minut\u00e1ch p\u0159idejte \u010desnek, chilli a bylinky a na posledn\u00ed minutu javorov\u00fd sirup. Mezit\u00edm nasucho opra\u017ete konopn\u00e1 sem\u00ednka a neodch\u00e1zejte od nich: zpo\u010d\u00e1tku se nic ned\u011bje, ale pak jde v\u0161echno velmi rychle.\n\n\n\nNa podobn\u00e9 t\u00e9ma: \u0158eck\u00fd sal\u00e1t.\n\n\n\nP\u0159i serv\u00edrov\u00e1n\u00ed rozd\u011blte na tal\u00ed\u0159e ochucenou rukolu a na ni \u010do\u010dku prom\u00edchanou s cuketou a rozdrobenou fetou. Nakonec p\u0159idejte marinovanou cibuli a konopn\u00e1 sem\u00ednka. Rozd\u011blen\u00fd na dv\u011b porce poslou\u017e\u00ed sal\u00e1t jako plnohodnotn\u00e9 hlavn\u00ed j\u00eddlo; v men\u0161\u00edch porc\u00edch se hod\u00ed ke grilovan\u00e9 zelenin\u011b.\n\n\n\n\n\n\t\u010co\u010dkov\u00fd sal\u00e1t s grilovanou cuketou a fetou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t125 g hn\u011bd\u00e9 \u010do\u010dky (uva\u0159en\u00e9, konzervovanou va\u017ete po scezen\u00ed, 60 g such\u00e9 \u010do\u010dky)1 cuketa3 po\u0159\u00e1dn\u00e9 hrsti rukoly1 \u010derven\u00e1 cibule (mal\u00e1)3 strou\u017eky \u010desneku100 g fety (z ml\u00e9ka nebo rostlinn\u00e9 alternativy)2 l\u017e\u00edce javorov\u00e9ho sirupu (nebo tekut\u00e9ho sladidla s p\u0159\u00edchut\u00ed javorov\u00e9ho sirupu)1 l\u017ei\u010dka chilli vlo\u010dek1 l\u017ei\u010dka oregana (su\u0161en\u00e9ho)1 l\u017ei\u010dka rozmar\u00fdnu (su\u0161en\u00e9ho)2 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)2 l\u017e\u00edce balzamikov\u00e9ho octa2 po\u0159\u00e1dn\u00e9 hrsti konopn\u00fdch sem\u00ednekAvok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 (na ope\u010den\u00ed cukety)\t\n\t\n\t\tPokud pou\u017e\u00edv\u00e1te suchou \u010do\u010dku: namo\u010dte ji v m\u00edse do velk\u00e9ho mno\u017estv\u00ed vody p\u0159ibli\u017en\u011b na 4 hodiny. Propl\u00e1chn\u011bte ji v mal\u00e9m cedn\u00edku. Pot\u00e9 ji va\u0159te p\u016fl hodiny (za\u010dn\u011bte ve studen\u00e9 vod\u011b). Sce\u010fte a nechte lehce oschnout a vychladnout. Konzervovanou \u010do\u010dku sta\u010d\u00ed kr\u00e1tce propl\u00e1chnout v mal\u00e9m cedn\u00edku a nechat lehce oschnout. To m\u016f\u017eete ud\u011blat, zat\u00edmco se cuketa op\u00e9k\u00e1 na p\u00e1nvi.Cibuli nakr\u00e1jejte na pom\u011brn\u011b tenk\u00e1 p\u016flkole\u010dka a odlo\u017ete do mal\u00e9 n\u00e1doby s dostate\u010dn\u00fdm mno\u017estv\u00edm balzamikov\u00e9ho octa. Pou\u017eijte alespo\u0148 p\u0159ibli\u017en\u011b 3 l\u017e\u00edce, z nich\u017e pak zbudou 2 na z\u00e1livku do sal\u00e1tu. Ob\u010das prom\u00edchejte.Cuketu nakr\u00e1jejte na kousky a na pom\u011brn\u011b siln\u00e9m ohni je ze v\u0161ech stran op\u00e9kejte dozlatova, dokud neza\u010dnou lehce karamelizovat.\u010cesnek prolisujte a p\u0159idejte ho k cuket\u011b, a\u017e se bude op\u00e9kat p\u0159ibli\u017en\u011b deset minut. Orestujte spole\u010dn\u011b s chilli vlo\u010dkami, rozmar\u00fdnem a oreganem. Na posledn\u00ed minutu p\u0159idejte javorov\u00fd sirup (nebo sladidlo s p\u0159\u00edchut\u00ed javorov\u00e9ho sirupu).Mezit\u00edm opra\u017ete konopn\u00e1 sem\u00ednka (bez oleje). Neodch\u00e1zejte od nich, zpo\u010d\u00e1tku se toti\u017e moc ned\u011bje, ale ke konci jde najednou v\u0161echno velmi rychle.Rukolu prom\u00edchejte se dv\u011bma l\u017e\u00edcemi extra panensk\u00e9ho olivov\u00e9ho oleje a balzamikov\u00fdm octem. Rozd\u011blte na tal\u00ed\u0159e.\u010co\u010dku prom\u00edchejte s cuketou a rozdrobte do n\u00ed fetu. Rozd\u011blte na rukolu.Navrch rozlo\u017ete cibuli a nakonec posypte konopn\u00fdmi sem\u00ednky.\t\n\t\n\t\tPokud z j\u00eddeln\u00ed\u010dku vylu\u010dujete ml\u00e9\u010dn\u00e9 v\u00fdrobky, kravsk\u00e9 ml\u00e9ko, lakt\u00f3zu nebo kasein A1, p\u0159izp\u016fsobte tomu v\u00fdb\u011br fety.\nVybaven\u00ed: P\u00e1nve bez PFAS (nebo litinov\u00e9, pokud jste na n\u011b zvykl\u00ed), hrnec (pokud si \u010do\u010dku va\u0159\u00edte sami), m\u00edsa, mal\u00fd cedn\u00edk, mal\u00e1 n\u00e1doba, lis na \u010desnek.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201153","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=201153"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201153\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193979"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}