Ingredients of Thai beef salad:

Beef (about 300g): Two blocks
Eggplant: 1
Corvette’s: 2
Red peppers: 2
Spring onions: 2
Red shiso (Thai spice): 2 stalks
Olive oil: 2 c. tablespoons
Cracked pepper

For the sauce:

Soy sauce: 3 c. tablespoons
Coffee liquid honey: 1 c.
Coffee sherry vinegar: 1 c.
Peanut oil: 3 c. tablespoons
Olive oil: 1 c. tablespoons
Salt and pepper

Preparation method of Thai beef salad:

Prepare the sauce by emulsifying the ingredients with a fork, and set aside to cool.
Preheat the oven grill position.
Wash the vegetables.
Cut zucchini and eggplant into thin slices lengthwise.
Cut the peppers in half, remove the seeds and cut into strips.
Put the slices of vegetables and peppers on oven rack.
Bake by placing the fried licks below to collect the juice during cooking.
Roast the vegetables for about 20 minutes, turning halfway through cooking.
Meanwhile, heat oil in a pan. To enter the pavement beef 3 minutes on each side.
Remove them from the pan, cool and cut into thin strips.
Effeuillez shiso, wash and chop the onions lengthwise.
Remove the vegetables from the oven
Divide them into plates, then salt and pepper.
Sprinkle the sauce and add the sliced meat, shiso leaves, and spring onions.
Salt and pepper, and serve immediately.
Serving:

2-3 people.

Ingredients of Wild Rice Salad with Sesame Vinaigrette:

Ford wild rice: 1/2
Cooked prawns
Smoked salmon into slices
Pepper red-green-yellow
Chive
Celery
Kernel sweet corn
Avocado
Carrot
Vinaigrette : 2 tbsp
Oil:4 tbsp
Rice vinegar: 1 teaspoon
Honey: 1 tablespoon
Soy sauce:1 teaspoon
Salt to taste

Preparation method of Wild Rice Salad with Sesame Vinaigrette:

Wild rice increases greatly in volume, with the amount indicated has come a salad to eat 4 or 5 people. Put water in a saucepan corresponding to 4 times the volume of rice with a little salt, bring to the fire.
Wash and drain the rice reserve. When the water is boiling add the rice, lower the heat to low and cover them not to let steam escape.
We have 25 minutes to fire, and withdrew, without uncovering the pan, let rest 5 minutes.
We threw the water and stop the cooking by passing cold water, drain and let cool
Meanwhile peel the cooked prawns, smoked salmon and chop all the vegetables into small pieces. We make the vinaigrette in a bowl mix all ingredients and mix well.
We combine all vegetables, shrimp, salmon and rice in a large bowl, stir. We are adding the vinaigrette and mix everything in trickle gently to coat well, Check the salt.
We left a couple of hours in the fridge before serving.

Serving:

3-4 People.

Ingredients of Salad of Sardines with Pine Nut:

Quarter stock cube: 8 vegetables
Olive oil: 2 tablespoons
Sardines in olive oil: 3 canned
Cheese from sheep’s milk: 60 g
Cabbage: 100 grams
Plum purple¨1

Mustard to the old grenade: 1 tablespoon
Pine nuts: 1 teaspoon
Salad leaves: 60 g
Balsamic vinegar: 1 tablespoon

Preparation method of Salad of Sardines with Pine nut:

Heat a skillet over medium heat. Cut the cabbage slice into strips and cook with a little olive oil until it turns a bright tone. After a minute lower heat and cover the pan. Let the cabbage is cooked in its own water and wait until tender, about 3-4 minutes. Uncover the pan and add the mustard. Reserve the cabbage in a bowl to cool slightly. Meanwhile, cut the plums in half, remove the small bone and cut into wedges center as if it were an orange.
For the vinaigrette, not crushed, dissolved a quarter of a stock cube 100% Natural 8 Vegetables in two tablespoons of olive oil in a bowl. Add pine nuts and balsamic vinegar.

Serving:

2-3 People