Carnival: see salad recipe to face a hangover – 02/22/2023 – Recipes by Marcão
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All festive dates have typical foods, except Carnival. On holidays, pleasure at the table is not a priority – it is still necessary to eat, however, even to keep the carnival body dancing.
Food at Carnival works to alleviate the damage that we do with a few hours of sleep and alcohol abuse. Roughly speaking, food should help fight a hangover.
I can confidently say that today’s recipe has anti-hangover properties: it’s an orange, tomato and olive salad of Israeli origin. Light, refreshing, moisturizing, bittersweet and mildly spicy.
Not that it’s a miraculous remedy against post-alcoholic malaise (calm down: I’m picky, but not that much). No one needs to have a degree in medicine or nutrition to know what kind of food is appropriate for Carnival.
Popular belief, by the way, goes against common sense: many people like to eat greasy things when they have a hangover. The people have no pity for their own liver.
The anti-hangover salad has what your body asks for when it’s punished by cachaça: it’s not hard to digest and delivers a lot of water with the orange, tomato and lemon juice, in addition to being delicious.
It’s a recipe I adapted from the website of the NGO Jewish Food Society, donated by a family in the Elah Valley, Israel. Over there, the combination of oranges, olives and olive oil is quite common at the table.
To be more faithful to the original recipe, I bought dried Greek olives — not cured in brine, as is more common in Brazil. If you can’t find them, that’s fine, use others.
By the way, feel free to change the ingredient you want. Just try to keep the spirit of the thing: light, refreshing, moisturizing. And don’t forget to drink water between drinks. Good Carnival.
HANGOVER SALAD
Performance 1 to 2 servings
Difficulty easy
Ingredients
1 bay orange
Juice of ½ lemon
50 ml of extra virgin olive oil
1 teaspoon paprika (sweet)
1 pinch of cayenne pepper
salt to taste
2 ripe tomatoes, sliced
¼ red onion, thinly sliced
6 black olives, pitted and halved
bread to serve
Way of doing
1. With a fine grater, remove ½ teaspoon (tea) of zest from the orange peel. Reserve. Peel the orange and cut it into slices.
2. Prepare the sauce with the orange zest, lemon juice, olive oil, paprika, pepper and salt.
3. Arrange the remaining ingredients on a plate. Drizzle with the sauce. Eat with good bread, preferably warm
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