{"id":186423,"title":"Salat\u0103 de broccoli cu ou\u0103","modified":"2026-10-06T09:00:59+02:00","plain":"O salat\u0103 de broccoli fraged, dar crocant, cu ou, legat\u0103 cu un sos de iaurt, maionez\u0103 \u0219i ulei de m\u0103sline, cu ro\u0219ii uscate \u0219i nuci caju.\n\n\n\nBuche\u021bele de un verde intens, un sos cremos, buc\u0103\u021bele de ro\u0219ii uscate \u0219i nuci caju crocante: prospe\u021bimea \u0219i contrastul ajung numaidec\u00e2t pe mas\u0103. Broccoli r\u0103m\u00e2ne fraged, dar crocant, oul adaug\u0103 o textur\u0103 delicat\u0103, iar sosul de iaurt, maionez\u0103 \u0219i ulei de m\u0103sline \u00eenv\u0103luie totul, \u00eenviorat de pu\u021bin mu\u0219tar. Calcula\u021bi 20 de minute \u00een total pentru 4 por\u021bii, \u00een spiritul meselor gata \u00een 20 de minute. Reg\u0103si\u021bi aceast\u0103 re\u021bet\u0103 printre supele \u0219i salatele mele keto.\n\n\n\nCe este salata de broccoli cu ou\u0103?\n\n\n\nNumele spune esen\u021bialul: broccoli, un ou \u0219i un sos cremos care le leag\u0103 pe toate. La baz\u0103 are buche\u021bele g\u0103tite u\u0219or, un ou fiert tare, t\u0103iat \u00een buc\u0103\u021bi, \u0219i un sos de iaurt simplu, maionez\u0103 \u0219i ulei de m\u0103sline extravirgin, \u00eenviorat de pu\u021bin mu\u0219tar. Broccoli \u00ee\u0219i p\u0103streaz\u0103 forma \u0219i o arom\u0103 cu o u\u0219oar\u0103 not\u0103 de alun\u0103, iar sosul r\u0103m\u00e2ne suficient de u\u0219or pentru a \u00eenv\u0103lui ingredientele f\u0103r\u0103 s\u0103 le \u00eenmoaie.\n\n\n\nRo\u0219iile uscate adaug\u0103 o not\u0103 concentrat\u0103, dulce, acri\u0219oar\u0103 \u0219i s\u0103rat\u0103; nucile caju zdrobite, o textur\u0103 discret crocant\u0103. Cu un singur ou pentru \u00eentreaga salat\u0103, acesta se face sim\u021bit f\u0103r\u0103 s\u0103 domine \u0219i se \u00eembin\u0103 cu sosul pentru o textur\u0103 mai catifelat\u0103. Dac\u0103 v\u0103 plac preparatele reci pe baz\u0103 de ou, ou\u0103le mimosa merg \u00een aceea\u0219i direc\u021bie, iar ro\u0219iile uscate aduc gustul umami care echilibreaz\u0103 sosul.\n\n\n\nPe aceea\u0219i tem\u0103: Sup\u0103 saoto.\n\n\n\nUn preparat clasic al buc\u0103t\u0103riei de zi cu zi\n\n\n\nAceast\u0103 salat\u0103 face parte din familia salatelor mixte u\u0219or de preg\u0103tit: o legum\u0103 principal\u0103, pu\u021bin ou, un sos rapid \u0219i c\u00e2teva ingrediente din c\u0103mar\u0103 pentru intensitate \u0219i textur\u0103 crocant\u0103. Se bazeaz\u0103 pe gesturi simple: o g\u0103tire scurt\u0103, o r\u0103cire atent\u0103, un dressing cremos \u0219i o amestecare delicat\u0103.\n\n\n\nAsocierea dintre broccoli \u0219i ou se potrive\u0219te de minune unui preparat rece \u0219i \u00eengrijit. Ro\u0219iile uscate \u0219i nucile caju \u00eei dau personalitate f\u0103r\u0103 s\u0103-i schimbe esen\u021ba. Pentru un sos rece foarte cremos, maioneza japonez\u0103 poate \u00eenlocui maioneza clasic\u0103.\n\n\n\nSalata se potrive\u0219te la fel de bine unui pr\u00e2nz u\u0219or, unei cine rapide sau unui bufet rece. P\u0103stra\u021bi-o pur \u0219i simplu la frigider p\u00e2n\u0103 la servire.\n\n\n\nIngredientele principale\n\n\n\nBroccoli, 1 c\u0103p\u0103\u021b\u00e2n\u0103 de 250 p\u00e2n\u0103 la 300 g, este baza vegetal\u0103: aduce culoare, prospe\u021bime \u0219i textura care d\u0103 consisten\u021b\u0103 preparatului. Oul, unul singur, ofer\u0103 fine\u021be \u0219i o bog\u0103\u021bie discret\u0103, f\u0103r\u0103 s\u0103 \u00eengreuneze salata. Ro\u0219iile uscate, 40 g, aduc o not\u0103 dulce-acri\u0219oar\u0103, iar nucile caju, 50 g, o textur\u0103 crocant\u0103, motiv pentru care este mai bine s\u0103 le p\u0103stra\u021bi \u00een buc\u0103\u021bi dec\u00e2t s\u0103 le m\u0103cina\u021bi pudr\u0103.\n\n\n\nPentru varia\u021bie: Sup\u0103 de ardei cop\u021bi.\n\n\n\nSosul se bazeaz\u0103 pe trei elemente: 2 linguri de iaurt simplu, din lapte sau vegetal ne\u00eendulcit, pentru prospe\u021bime; 2 linguri de maionez\u0103 pentru cremozitate \u0219i pentru a \u00eenv\u0103lui ingredientele; 2 linguri de ulei de m\u0103sline extravirgin pentru aroma fructat\u0103 \u0219i pentru a lega sosul. O linguri\u021b\u0103 de mu\u0219tar de Dijon sau dulce intensific\u0103 gustul f\u0103r\u0103 s\u0103-l fac\u0103 prea puternic.\n\n\n\nAd\u0103uga\u021bi sare cu m\u0103sur\u0103, un praf este suficient: ro\u0219iile uscate, maioneza \u0219i mu\u0219tarul con\u021bin deja sare.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\nPentru ou, 7 p\u00e2n\u0103 la 8 minute de fierbere ofer\u0103 o textur\u0103 fraged\u0103, iar 9 minute, un rezultat mai ferm; trecerea sub un jet de ap\u0103 rece \u00eel r\u0103ce\u0219te rapid \u0219i ajut\u0103 la t\u0103ierea lui curat\u0103. Dac\u0103 v\u0103 plac g\u0103lbenu\u0219urile \u00eenc\u0103 moi, metoda pentru oul fiert moale v\u0103 poate inspira la preparare. Broccoli se g\u0103te\u0219te scurt, la abur sau prin op\u0103rire, cel mult 5 minute, \u00een buche\u021bele de dimensiuni apropiate; verificat cu v\u00e2rful cu\u021bitului, trebuie s\u0103 opun\u0103 o u\u0219oar\u0103 rezisten\u021b\u0103, apoi s\u0103 fie scurs bine pentru a nu dilua sosul.\n\n\n\nDescoperi\u021bi \u0219i: Salat\u0103 de n\u0103ut cu ton.\n\n\n\nPreg\u0103ti\u021bi sosul din iaurt, maionez\u0103 \u0219i ulei de m\u0103sline, ad\u0103uga\u021bi pu\u021bin\u0103 sare \u0219i completa\u021bi cu mu\u0219tar. Scurge\u021bi ro\u0219iile uscate \u00eenainte de a le t\u0103ia dac\u0103 sunt conservate \u00een ulei \u0219i zdrobi\u021bi nucile caju \u00een mojar, p\u0103str\u00e2nd buc\u0103\u021bi distincte. Salata se serve\u0219te rece, ca aperitiv sau garnitur\u0103: pentru o mas\u0103 s\u0103rac\u0103 \u00een carbohidra\u021bi, servi\u021bi-o cu somon la air fryer, piept de pui la air fryer sau tofu simplu. Fiecare por\u021bie furnizeaz\u0103 119 kcal \u0219i 8 g de carbohidra\u021bi ne\u021bi; se p\u0103streaz\u0103 la frigider \u00eentr-un recipient \u00eenchis, iar o amestecare u\u0219oar\u0103 \u00eenainte de servire este suficient\u0103 pentru a omogeniza ingredientele.\n\n\n\nAlte preparate de acela\u0219i fel se g\u0103sesc printre re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tSalat\u0103 de broccoli cu ou\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 c\u0103p\u0103\u021b\u00e2n\u0103 de broccoli (250-300 g)50 g de nuci caju40 g de ro\u0219ii uscate1 ou2 linguri de iaurt, din lapte sau vegetal2 linguri de maionez\u01032 linguri de ulei de m\u0103sline extravirgin1 linguri\u021b\u0103 de mu\u0219tar de Dijon sau finsare\t\n\t\n\t\tFierbe\u021bi un ou (7, 8 minute pentru un ou pu\u021bin mai moale, 9 minute pentru un ou pu\u021bin mai tare). Trece\u021bi-l sub jet de ap\u0103 rece \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103.G\u0103ti\u021bi broccoli la abur sau op\u0103ri\u021bi-l timp de maximum 5 minute (dup\u0103 gust, de preferin\u021b\u0103 doar pu\u021bin mai fraged dec\u00e2t crud, dar nu prea moale).Amesteca\u021bi iaurtul, maioneza \u0219i uleiul de m\u0103sline, apoi \u00eencorpora\u021bi amestecul \u00een broccoli. Ad\u0103uga\u021bi un praf de sare, dup\u0103 gust.Cur\u0103\u021ba\u021bi ou\u0103le de coaj\u0103, t\u0103ia\u021bi-le \u00een buc\u0103\u021bi \u0219i ad\u0103uga\u021bi-le. T\u0103ia\u021bi ro\u0219iile mici \u0219i ad\u0103uga\u021bi-le. Zdrobi\u021bi u\u0219or nucile caju \u00eentr-un mojar \u0219i ad\u0103uga\u021bi-le.\t\n\t\n\t\tUstensile: aparat de g\u0103tit la abur \/ crati\u021b\u0103 \u0219i strecur\u0103toare, bol pentru salat\u0103, cu\u021bit.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=186423"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/186423\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184669"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=186423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=186423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=186423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}