{"id":744,"date":"2013-08-28T09:39:59","date_gmt":"2013-08-28T07:39:59","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=744"},"modified":"2022-09-23T10:09:29","modified_gmt":"2022-09-23T08:09:29","slug":"catalaanse-salade-terroirgerecht","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/catalaanse-salade-terroirgerecht\/","title":{"rendered":"Catalaanse salade, terroirgerecht"},"content":{"rendered":"

<\/h3>\n
\n
\n
\"\"<\/a>foto: Perpignan, la Catalane<\/i><\/div>\n
<\/div>\n

Roussillon, ook Frans Cataloni\u00eb genoemd ligt tegen de Pyrenee\u00ebn aan. Nog even je bent op het Iberisch schiereiland. Zo voelt de sfeer aan in deze streek. Catalaans. De zinderende stad Perpignan. Stad van de rugbyploeg, de Arl\u00e9quins, die meerdere keren nationaal Frans kampioen werden. Dan wordt er meteen gefeest. Het schilderachtige Collioure, plaats van Matisse en consorten. De mooie brede stranden met zicht op het gebergte. De Mont Canigou als top erboven uit stekend. Alles onder de Mediterrane zon.\u00a0De Britse schrijfster Rosemary Bailey schreef ooit een ode op dit gebied in haar boek “Leven in een ansichtkaart” ik heb het al enkel malen herlezen. Zoals zij de streek typeert.
\nKleurrijk zijn ook de producten van deze streek. De Roussillon wijnen, als droge variant in wit rood en ros\u00e9, maar ook versterkt en zoet zoals de Banyuls en Muscat de Rivesaltes. Zon gebotteld in een fles.
\nDe ansjovis van Collioure, fruit uit Ceret en slakken uit de bergen. Het beste van mar i muntanya zoals dat in mooi Catalaans heet.
\nMooie ingredi\u00ebnten om een salade Catalane te maken op deze mooie zomerse dag. Voor bij de gegrilde koteletjes met zelf in de garrigue geplukte tijm.We drinken er een rode C\u00f4tes du Roussillon bij.<\/p>\n

Nodig 4 personen:<\/p>\n

1 grote Romaine sla
\n4 hardgekookte eieren
\n6 rijpe tomaten
\n12 ansjovisfilets
\n1\/2 blikje slakken (optioneel)
\nzwarte olijven
\n2 tenen knoflook
\nolijfolie
\nwitte wijnazijn
\ngehakte peterselie
\ntijm
\npeper<\/p>\n

Bereiding:<\/p>\n

Snijd en was de sla. Kook de eieren, laat ze schrikken en pel ze. Leg de zoute ansjovis in wat melk en laat ze daarna uitlekken op papier. Snijd de tomaten in plakken. Spoel de slakjes af. Voor de dressing meng je vijf eetlepels olijfolie, 2 el witte wijnazijn, geperste knoflook en de tijm \u00a0in een kommetje. Doe alle salade ingredi\u00ebnten in een kom en meng goed door elkaar. Giet de dressing erover en maak af met wat peper uit de molen. Bestrooi met gehakte peterselie. Serveer de salade met geroosterd brood.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

foto: Perpignan, la Catalane Roussillon, ook Frans Cataloni\u00eb genoemd ligt tegen de Pyrenee\u00ebn aan. Nog even je bent op het Iberisch schiereiland. Zo voelt de sfeer aan in deze streek. Catalaans. De zinderende stad Perpignan. Stad van de rugbyploeg, de Arl\u00e9quins, die meerdere keren nationaal Frans kampioen werden. Dan wordt er meteen gefeest. Het schilderachtige … <\/p>\n

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