3 cold recipes for spring

In spring it is the ideal time to say goodbye to the stews and hot dishes of winter. Spring is a fantastic time to innovate in the kitchen and bet on cold dishes.

Here are three ideal proposals for this season; You can prepare them even if you have guests at home because they are the most original and delicious dishes, great to surprise.

3 cold dishes for spring

White rice flan with mayonnaise and tuna

Ingredients for 6 people

  • ½ kilo of white rice
  • 1 can of natural ¼ kilo tuna
  • 3 tomatoes
  • Tender leaves of lettuce
  • 1 hard egg
  • Water
  • Salt
  • Mayonnaise

Recipe step by step

  1. Put the water on the fire and, when it breaks to boil, add the rice. Simmer about ten minutes and remove.
  2. In a large salad bowl mix the rice with two tablespoons of mayonnaise and the tuna scraps into pieces, reserving a little for decoration. It is stirred with a wooden spoon so that everything is well mixed.
  3. In a flanera mix the rice, tuna and mayonnaise in it, squeezing a bit so there is no hole. It gets in the refrigerator at least 1 hour.
  4. When going to serve it, pass a round-tipped knife along the edges of the flanera and pour into a round dish. Put some mayonnaise on top of the rice flan and garnish the platter with lettuce, sliced ​​tomatoes, tuna and hard-boiled egg. It is served.

Asparagus salad with crayfish and mushrooms and its warm sauce

Ingredients for 4 people

  • 300 grams of mushrooms
  • 12 Norway lobster
  • 12 fine asparagus
  • 4 anchovy fillets
  • 1 lemon juice
  • 60 grams of butter
  • Salt
  • Pepper

Recipe step by step

  1. The asparagus is peeled from the yolk downwards and cut all at the same height.
  2. In a saucepan put water with salt to cook and, when it is boiling, put the asparagus in it so that all the yolks are on the same side; they are left to cook for 15 minutes.
  3. Remove and, in the same water, cook the crayfish until it breaks to boil, about 2 minutes.
  4. In a mortar mix the butter with the anchovies, the juice of 1 lemon, salt and pepper until you get a kind of ointment. When it is, it is put in a saucepan to be heated.
  5. Once melted, put the mushrooms, previously washed with cold water and a dash of lemon; sauté for 5 minutes.
  6. Serve watered with the sauce where the mushrooms were cooked.

Artichokes in vinaigrette

Ingredients for 4 people 

  • 12 medium artichokes
  • 3 tablespoons of vinegar
  • 9 tablespoons of oil
  • 1 tablespoon of chopped parsley
  • ½ whole lemon
  • ½ lemon in juice
  • Water
  • Salt

Recipe step by step 

  1. Artichokes are removed from the stem and external hard leaves. Cut into two halves lengthwise, rub with ½ lemon as they are cut and put in cold water with lemon juice.
  2. In a saucepan add plenty of water with salt and, when it boils, the artichokes are thrown.
  3. When the boil again breaks, lower the heat so that they continue cooking slowly and cover the casserole with lid. They are left until they are tender, about 25 minutes.
  4. They drain once cooked, squeezing them lightly. They are placed up.
  5. The vinaigrette is made in a bowl, first dissolving the salt with the vinegar and then adding the oil. It is beaten well and with a spoon the artichokes are sprayed.
  6. Then sprinkle with the parsley and serve.

What do you think of these cold dishes for spring? You like them? Do you have some recipes that you want to tell us for this season? ThemesSpring

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