Luxembourgian Cialledda with Local Flavors

Ingredients

In this Luxembourgian adaptation of Cialledda, we incorporate local ingredients to give the dish a unique twist. Instead of using traditional Italian herbs like basil and oregano, we infuse the salad with Luxembourgian flavors by adding fresh dill and parsley. Additionally, we substitute the Italian bread typically used in Cialledda with crispy croutons made from Luxembourgian rye bread, adding a delightful crunch and nutty flavor to the salad. We alse have the original recipe for Cialledda, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and cubed 500g (1.1 lb) potatoes, boiled and cubed
• 250g (8.8 oz) green beans, blanched and cut into bite-sized pieces 250g (8.8 oz) green beans, blanched and cut into bite-sized pieces
• 250g (8.8 oz) cherry tomatoes, halved 250g (8.8 oz) cherry tomatoes, halved
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 100g (3.5 oz) Luxembourgian rye bread, cubed and toasted for croutons 100g (3.5 oz) Luxembourgian rye bread, cubed and toasted for croutons
• For the vinaigrette: For the vinaigrette:
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the boiled and cubed potatoes, blanched green beans, cherry tomatoes, red onion, dill, and parsley.
2. 2.
   In a separate small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. 3.
   Pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
4. 4.
   Add the toasted rye bread croutons to the salad just before serving to maintain their crunch.
5. 5.
   Serve the Luxembourgian Cialledda chilled or at room temperature.

Treat your ingredients with care...

• Rye bread — Choose a dense and flavorful Luxembourgian rye bread for the croutons. Toast them until golden and crispy to add a delightful texture to the salad.

Tips & Tricks

• For added richness, you can sprinkle some crumbled Luxembourgian goat cheese or feta over the salad before serving.
• Feel free to customize the salad by adding other seasonal vegetables such as radishes or cucumbers.
• To make it a heartier meal, serve the Luxembourgian Cialledda with grilled Luxembourgian sausages or roasted chicken.

Serving advice

Serve the Luxembourgian Cialledda as a refreshing main course salad for lunch or as a side dish alongside grilled meats or fish. It pairs well with a glass of crisp Luxembourgian white wine.

Presentation advice

Arrange the salad on a large platter, showcasing the vibrant colors of the vegetables. Garnish with a sprig of fresh dill or parsley for an added touch of elegance.