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Zimska salata s umakom od vodenog kefira - Winter salad with water kefir sauce



Obična salata može postati slasan i konkretan zalogaj! Samo je potrebno dodati sočno meso i prefini umak! U tom slučaju biram file zabatka Međimurskog pileta i vodeni kefir kao bazu za umak.

Sastojci i koraci pripreme

Prvo napravite umak:

  • 150 ml vodenog kefira

  • 3 jušne žlice meda (cvjetni)

  • 2 jušne žlice senfa (ja sam dodala senf sa cijelim sjemenkama gorušice)

  • 1 jušna žlica kvalitetnog jabučnog octa

  • prstohvat soli

Sve dobro pomiješajte i stavite sa strane.


Od salata će vam trebati:

  • šaka rukole

  • manja glavica kristalke

  • manja glavica hrastovog lista

  • pola glavice endivije

  • 4 manje kuhane cikle - kupila sam ih na placu od gospođe gdje sam kupila i salate

Salate operite i prstima pokidajte listove na manje dijelove, a ciklu narežite na manje komade.


Zatim na tavi otopite dvije jušne žlice maslaca, dodajte file koji ste malo posolili i dodali crvenu dimljenu papriku. Pecite s obje strane dok meso nije pečeno. Zatim narežite na manje komade.


U veliku zdjelu dodajte kristalku, hrastov list, endiviju pa rukolu. Zatim dodajte narezanu ciklu, file zabatka i sve prelijte s umakom.

Pomiješajte i uživajte u okusima!

Winter salad with water kefir sauce


An ordinary salad can become a delicious and fulfilling bite! You just need to add juicy meat and a delicious sauce! In that case, I choose chicken thigh fillet and water kefir as a base for the sauce.

Ingredients and preparation steps

Make the sauce first:

  • 150 ml of water kefir

  • 3 tablespoons honey (floral)

  • 2 tablespoons mustard (I added mustard with whole mustard seeds)

  • 1 tablespoon of quality apple cider vinegar

  • a pinch of salt

Mix everything well and set aside.


From salads you will need:

  • a handful of arugula

  • smaller head of crystal salad

  • smaller head of oak leaf salad

  • half an endive salad head

  • 4 small cooked beets - I bought them on the plot from the lady where I also bought salads

Wash the salads and tear the leaves into smaller pieces with your fingers and cut the beets into smaller pieces.

Then melt two tablespoons of butter in a pan, add the fillet that you seasoned with a pinch of salt and with a pinch of ground red smoked paprika. Bake on both sides until the meat is cooked through and cut into smaller pieces.


In a large bowl, add the salads - crystal, oak leaf, endive and then the arugula. Then add the sliced ​​beets, sliced fillet and pour over with the kefir sauce.

Mix everything and enjoy the flavors!


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