September is the month when summer and autumn meet, just like the ingredients that characterise it: this is what you are going to discover in September Salads.
So what are the September salads? First of all, a tasty Chicken salad with radicchio and melon balls that is also perfect for your lunch box to take to the office as a balanced and light meal, or it can be a nice dinner to ensure a quiet night.
The second recipe is tasty and colourful, versatile and suitable for meals at home or away from home, the Salad of citrus flavoured cherry tomatoes with Venere rice introduces us to the quintessential winter fruit, i.e. oranges, which I have used here together with lemon to flavour the cherry tomatoes and make them really special.
So more colours to cheer us up into the less sunny days of September.
If you fancy some richer salads, check out the May and its fortified salads.
Chicken salad with radicchio and melon balls
carbohydrates 3.3g per 100g – 8.93g per serving
Ingredients for 4 servings
- 500g chicken breast
- 280g melon
- 180g red radicchio
- 120g dried tomatoes in olive oil*
- extra virgin olive oil
- Aged Balsamic Vinegar of Modena
- sage
- bay leaf
- 1 teaspoon green peppercorns
- 3 cardamom berries
- 1 star anise berry
- salt and pepper
Preparation
- Put a pan of water on the stove with a few sage leaves, a bay leaf, cardamom, star anise, green pepper and salt, and boil the chicken breast in it for 20 minutes. Once cooked, leave the chicken to cool in its stock.
- Assemble your salad by cutting the radicchio into strips and placing it on the bottom of the plate. Flavour it with the dried cherry tomatoes cut into strips, thread the cooled chicken over it and complete with melon balls.
- Season with a pinch of salt and pepper and drizzle with a little extra virgin olive oil and balsamic vinegar.
Salad of citrus flavoured cherry tomatoes and Venere rice
carbohydrates 13.7g per 100g – 39.79g per serving
Ingredients for 4 servings
- 600g mixed coloured cherry tomatoes
- 140g Venere rice
- 120g Greek feta cheese
- 80g pitted green olives*
- 80g pitted black olives*
- 1/2 orange with edible peel
- grated lemon peel
- basil
- extra virgin olive oil
- salt and pepper
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Boil the Venere rice in lightly salted water and drain when al dente.
- Cut the cherry tomatoes in halves or quarters, add the sliced olives and season for 15 minutes with orange slices and grated lemon peel.
- Put the Venere rice in the salad bowl, cover it with the cherry tomato and olive mixture after removing the orange slices. Season with a drizzle of oil and some freshly-ground pepper (no need for salt as the salad contains salty ingredients) and complete with crumbled feta cheese and a few basil leaves.
