Ensalada con batata, pasas, dátiles y aderezo de queso azul

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Ensalada con batata, pasas, dátiles y aderezo de queso azul. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Just in addition, the time it takes to cook Ensalada con batata, pasas, dátiles y aderezo de queso azul estimated approx 7 minutos.

To begin with this recipe, we must first prepare a few components. You can cook Ensalada con batata, pasas, dátiles y aderezo de queso azul using 13 ingredients and 3 steps. Here is how you cook that.

Mezcla de lechugas con elementos de "fondo de nevera" otoñal. #LasRecetasdeCookpad #dominó #pontuestrella

Ingredients and spices that need to be Take to make Ensalada con batata, pasas, dátiles y aderezo de queso azul:

1. Lechuga iceberg
2. Hoja roble
3. Cebolla morada
4. Dátiles
5. Pasas rubias
6. Queso viejo
7. Tomates cherry
8. Batata cocida
9. Queso azul
10. Nata para montar
11. Semillas de calabaza
12. Vino blanco
13. Sal Maldon

Instructions to make to make Ensalada con batata, pasas, dátiles y aderezo de queso azul

1. Colocar las lechugas de esta forma: dentro la iceberg troceada y lavada, fuera, formando corona, troceada y lavada, la hoja de roble. Espolvorea con sal Maldon. Mientras, poner en remojo las pasas y los dátiles troceados y sin hueso en un poco de vino blanco.
2. Espolvorear rodajas muy finitas de cebolla morada sobre la lechuga; cortar en trozos o rodajas la batata cocida y colocarla sobre las lechugas también; cortar en lascas el queso viejo y espolvorear sobre las lechugas; cortar en dos los tomates cherry y colocar sobre todo lo demás decorando. Escurrir pasas y dátiles y espolvorear, junto con las semillas de calabaza, sobre la ensalada: Atención!!! Reserva el vino blanco del remojo!!!
3. Preparar el aderezo: en el vaso de la batidora verter la nata, unas cuantas lascas del queso azul y el vino del remojo de los dátiles y las pasas. Batir (mejor si queda un poco espumoso y/o cremoso, como nata montada). Probar y rectificar de sal. Yo propongo servir el aderezo aparte, para que cada quién se eche lo que desee.

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