Prepare brilliant winter vegetable salads

In a professional kitchen, where freshness meets smart supplies, seasonal salads made from winter vegetables represent the ideal solution for quick, balanced plates. Combinations of fresh seasonal vegetables with canned and roasted meat cuts have always been the key to success for cold salads. 

Year-round bases like onions, garlic, and parsley lay the foundation, while legumes, leafy greens, and tangy additions (cucumber, capers, herbs, or lemon and lime juice) ensure irresistible freshness.

“Always choose high-quality canned vegetables for consistent flavor, even out of season.”

Mišel Tokić, Podravka chef 

Below you will find some of our inspirations. 

Grilled Eggplant and Zucchini: A Refreshing Side in 20 Minutes

Cut the eggplants and zucchinis in half, score the surface with a knife, and grill or bake at 200°C until browned. Let them cool, drizzle with virgin olive oil mixed with finely chopped garlic and parsley, and you have the perfect side for fish or meat!
Practical Tip: Prepare them in advance, store in the refrigerator for up to 3 days, and use when you need something quick.

Warm Salad with Tortellini: Podravka Peppers Work Wonders

Combine tortellini with goat cheese, diced roasted zucchini, strips of Podravka roasted peppers, and red radicchio. Season with olive oil and vinegar, and your warm salad is ready! This is your hit for cold days. The peppers will add a smoky flavor without the need for additional roasting.

Leafy Greens with Fish: Elegance for Fine Dining

Use leafy greens, lamb’s lettuce, and arugula, combined with grated Grana Padano as the perfect base for freshly grilled fish fillets like tuna, swordfish, or marlin. Drizzled with olive oil, this is a light, protein-rich dish. 

Tip from the Podravka kitchen: grill the fish briefly over high heat to keep it juicy. 

Podravka Green Beans: An Asian Twist for Meat and Salads

Sauté Podravka green beans with ginger and sliced onions, season with soy sauce, sugar, and sesame oil. Serve with meat or add a hard-boiled egg and olives for a warm salad. Flexible and quick, adjust to your guests’ tastes.

Frittata with Green Beans: A Cheaper Alternative to Asparagus

Asparagus frittata is a classic, but out of season, Podravka green beans create a cheaper, equally delicious version. Before preparing the frittata, rinse the Podravka green beans well. Quickly sauté them with eggs and spices, and in no time you have a more affordable version of the classic. This dish is ideal for your daily special in the restaurant.

Refreshing Winter Salad with Canned Vegetables

When fresh vegetables are lacking, reach for Podravka canned corn, white beans, green beans, and roasted peppers. Add just one type of leafy green, drizzle with a dressing of olive oil and lime juice. Lime strongly elevates the flavor of the canned goods and makes the salad irresistibly refreshing. Further enrich with cubes of mozzarella for a creamy note.

These combinations prove that winter vegetables, along with the addition of Podravka products, allow professionals creativity without compromise. Try and adapt to your needs, your kitchen will thank you.