Agrega ligereza y sabor a la cena de Año Nuevo con la ensalada en canasta de parmesano

São Paulo, December 2021 – After the food and treats of the Christmas celebration, how about preparing something lighter for New Year’s Eve dinner? As a suggestion for the party menu, chef and nutritionist from the Umami Committee, Lisiane Miura, has selected a refreshing recipe for parmesan basket salad.

“The combination of the salad with parmesan is perfect to nourish and provide a feeling of lightness. The parmesan cheese used to make the basket is one of the foods richest in umami, the fifth basic taste of our palate, along with other ingredients in the dish that also provide the taste, such as cherry tomatoes and carrots,” explains the Chef.

In addition to being delicious and offering the umami taste—a success in world gastronomy—the sophistication of the dish’s presentation can stimulate the desire to eat it. This option is ideal for avoiding overeating at dinner while still feeling satisfied.

Check out the easy and quick recipe:

PARMESAN BASKET SALAD

INGREDIENTS

• 3 cups (tea) coarsely grated parmesan cheese (300 g)
• ½ cup (tea) mayonnaise (50 g)
• ½ cup (tea) milk (100 ml)
• ½ clove of garlic, pressed (3 g)
• 1 cup (tea) grated mozzarella (100 g)
• 6 leaves of iceberg lettuce, torn (120 g)
• 6 cherry tomatoes, quartered (60 g)
• 1 small carrot, grated (120 g)

METHOD OF PREPARATION

1. In a small frying pan, spread ½ cup (tea) of the parmesan cheese and cook over medium heat for 2 minutes, or until it begins to brown. Carefully remove it with a spatula and place it over the bottom of a small bowl or cup.
2. Let it cool until it hardens and takes the shape of a “basket.” Repeat the process with the remaining parmesan, forming 5 more baskets.
3. In a food processor or blender, combine the mayonnaise, milk, garlic, and mozzarella and blend for 1 minute, or until smooth.
4. Distribute the lettuce leaves, cherry tomatoes, and carrots into the parmesan baskets, drizzle with the sauce, and serve immediately.

Preparation time: 40 minutes
Serves: 6 portions

Want to know how to experience umami? Click here and enjoy the fifth taste!

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000 when researchers from the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.