{"id":18,"date":"2020-08-01T21:14:05","date_gmt":"2020-08-01T21:14:05","guid":{"rendered":"https:\/\/truflun.net\/uppskriftabok\/?post_type=rpr_recipe&p=18"},"modified":"2020-08-10T00:07:14","modified_gmt":"2020-08-10T00:07:14","slug":"griskt-salat","status":"publish","type":"rpr_recipe","link":"https:\/\/truflun.net\/uppskriftabok\/uppskrift\/griskt-salat\/","title":{"rendered":"Gr\u00edskt salat"},"content":{"rendered":"

H\u00e9r ver\u00f0ur enginn form\u00e1li um s\u00f6gu gr\u00edska salatsins og hvernig \u00fea\u00f0 er \u00ed raun \u00e1l\u00edka gr\u00edskt og Sigurj\u00f3n Kjartansson. Vindum okkur \u00ed \u00feetta. \u00deetta er einfalt og flj\u00f3tlegt. \u00d6ll hlutf\u00f6ll eru bara einhvern veginn \u00fev\u00ed \u00feetta er j\u00fa salat, fjandakorni\u00f0, og fer alfari\u00f0 eftir smekk hvernig f\u00f3lk vill hafa \u00fea\u00f0. Vi\u00f0 byrjum \u00e1 innihaldsefnum, sem eru hreint ekki fl\u00f3kin. Ef einhver segir ykkur a\u00f0 eitthva\u00f0 meira eigi heima \u00ed gr\u00edsku salati \u00fe\u00e1 skulu\u00f0 \u00fei\u00f0 hl\u00e6ja upp \u00ed opi\u00f0 ge\u00f0i\u00f0 \u00e1 vi\u00f0komandi og segja a\u00f0 einhver gaur \u00e1 internetinu viti n\u00fa betur. \u00dea\u00f0 fer ekkert lambhagasalat \u00ed \u00feetta, segi \u00e9g.<\/p>\n

\"\"
G\u00farka, rau\u00f0laukur (h\u00e9r skalott), t\u00f3matar, rau\u00f0 paprika og \u00f3l\u00edfur)<\/figcaption><\/figure>\n

\u00c9g \u00e1tti til skalott og \u00fea\u00f0 m\u00e1 vel nota hann \u00ed sta\u00f0inn fyrir rau\u00f0lauk (e\u00f0a sleppa lauknum ef ma\u00f0ur er andlauksinna). \u00d3l\u00edfurnar eru blanda\u00f0ar tegundir fr\u00e1 Olifa<\/a>. Vanalega nota \u00e9g gr\u00e6nar, steinlausar \u00f3l\u00edfur (f\u00e1st oft \u00ed Hagkaup) en \u00fea\u00f0 er misjafnt hva\u00f0 f\u00e6st \u00ed verslunum sem ma\u00f0ur \u00e1 lei\u00f0 um. \u00deessar eru g\u00f3\u00f0ar og passa vel me\u00f0 salatinu en steinarnir fylgja. Sannir \u00f3l\u00edfuperrar kunna a\u00f0 tyggja \u00ed kringum steinana svo \u00fea\u00f0 kemur ekki a\u00f0 s\u00f6k. \u00c9g nota \u201eheilsut\u00f3mata\u201c (andst\u00e6tt eiturt\u00f3m\u00f6tum, e\u00f0a eitthva\u00f0) en \u00ed raun er jafnvel betra a\u00f0 nota st\u00f3ra \u00edslenska t\u00f3mata \u00fev\u00ed \u00fea\u00f0 kemur meiri safi \u00far \u00feeim. G\u00farkan er, \u00fei\u00f0 viti\u00f0, g\u00farka. Paprikan er s\u00f6mulei\u00f0is paprika og ekkert meira um \u00fea\u00f0 a\u00f0 segja.<\/p>\n

\"\"
Feta fr\u00e1 Taverna<\/figcaption><\/figure>\n

Tvennt skiptir h\u00f6fu\u00f0m\u00e1li h\u00e9rna: osturinn og ol\u00edan. \u00dea\u00f0 er nefnilega \u00fdmislegt kalla\u00f0 feta sem \u00e9g myndi ekki kalla feta. Evr\u00f3pusambandi\u00f0 er samm\u00e1la m\u00e9r<\/a>. \u00dea\u00f0 er til d\u00e6mis aldrei k\u00faamj\u00f3lk \u00ed feta. N\u00f3g um \u00fea\u00f0. Stundum f\u00e6st gr\u00edskur feta \u00ed Melab\u00fa\u00f0inni en \u00ed Hagkaup, Kr\u00f3nunni og kannski v\u00ed\u00f0ar m\u00e1 f\u00e1 \u00feennan fr\u00e1 Taverna. Hann er engan veginn fullkominn en \u00ed b\u00e6rilegum g\u00e6\u00f0aflokki. Svo m\u00e1 l\u00edka nota geitafeta fr\u00e1 H\u00e1afelli ef ma\u00f0ur vill f\u00e1 \u00edslenskan bl\u00e6 \u00ed \u00feetta. Hann f\u00e6st \u00ed fj\u00f3rum ger\u00f0um kryddlagar, kostar sitt en er hverrar kr\u00f3nu vir\u00f0i. Svo f\u00e6r ma\u00f0ur a\u00f0 klappa geitum \u00ed lei\u00f0inni ef ma\u00f0ur fer \u00ed H\u00e1afell svo \u00e9g m\u00e6li me\u00f0 heims\u00f3kn \u00feanga\u00f0. \u00c9g get ekki \u00edmynda\u00f0 m\u00e9r a\u00f0 \u00fei\u00f0 hafi\u00f0 neitt betra a\u00f0 gera, nema veri \u00fea\u00f0 a\u00f0 b\u00faa til gr\u00edskt salat.<\/p>\n

\"\"
Frantoia olio extra vergine di oliva, fr\u00e1 Palermo.<\/figcaption><\/figure>\n

Til eru alls konar \u00f3l\u00edfuol\u00edur<\/a> en me\u00f0 \u00feessu salati \u00fearf h\u00fan a\u00f0 vera brag\u00f0mikil. \u00deess vegna dugar ekkert hef\u00f0bundi\u00f0 sull. \u00c9g nota \u00f3s\u00eda\u00f0a Frantoia j\u00f3mfr\u00faarol\u00edu fr\u00e1 Sikiley sem f\u00e6st hj\u00e1 Barbera<\/a>, en \u00fear f\u00e1st fleiri tegundir s\u00f6mulei\u00f0is. Einnig m\u00e6tti nota Pugliaol\u00eduna fr\u00e1 Olifa e\u00f0a d\u00e1samlegu sp\u00e1nsku ol\u00edurnar sem Mundo fer\u00f0a\u00fej\u00f3nusta flytur inn. A\u00f0alatri\u00f0i\u00f0 er a\u00f0 ol\u00edan s\u00e9 g\u00f3\u00f0, manni sj\u00e1lfum \u00feyki h\u00fan g\u00f3\u00f0, og a\u00f0 n\u00f3gu miklu af henni s\u00e9 drulla\u00f0 yfir salati\u00f0. Fyrir ket\u00f3f\u00f3lk \u00fe\u00e1 er um a\u00f0 gera a\u00f0 tro\u00f0fylla salatsk\u00e1lina af feta og drekkja \u00f6llu \u00ed ol\u00edu, en vert er a\u00f0 minna \u00e1 a\u00f0 h\u00f3fsemi er dygg\u00f0 (\u00f3kei, \u00e9g l\u00fdg).<\/p>\n

Vi\u00f0 erum ekki komin hinga\u00f0 til a\u00f0 spara \u00f6r\u00f0u vi\u00f0 okkur. Ef vi\u00f0 deyjum skyndilega ofan \u00ed salatsk\u00e1l (g\u00e6ti alveg gerst) \u00fe\u00e1 er eins gott a\u00f0 vi\u00f0 skiljum gl\u00f6\u00f0 vi\u00f0 \u00feessa jar\u00f0legu tilvist.<\/p>\n

\"\"
G\u00farka skal \u00feannig skorin<\/figcaption><\/figure>\n

Allt \u00fearf a\u00f0 vera \u00ed bitast\u00e6r\u00f0 \u00ed gr\u00edsku salati, \u00fea\u00f0 m\u00e1 ekki skera gr\u00e6nmeti\u00f0 of sm\u00e1tt. \u00c9g flysja h\u00fd\u00f0i\u00f0 af g\u00farkunni \u00e1 \u00ferem st\u00f6\u00f0um \u00e1\u00f0ur en \u00e9g sker hana eftir endil\u00f6ngu og loks \u00ed bita, \u00fev\u00ed \u00fea\u00f0 er \u00f3\u00fearfi a\u00f0 \u00fea\u00f0 s\u00e9 miki\u00f0 af \u00fev\u00ed \u00ed salatinu. Salati\u00f0 \u00e1 a\u00f0 vera mj\u00fakt og blautt. M\u00edn vegna m\u00e6tti fjarl\u00e6gja h\u00fd\u00f0i\u00f0 alveg ef smekkur er fyrir \u00fev\u00ed, en m\u00e9r finnst gott a\u00f0 hafa eitthva\u00f0 af \u00fev\u00ed eftir.<\/p>\n

\"\"
Paprika bitu\u00f0 svona<\/figcaption><\/figure>\n

Bitast\u00e6r\u00f0ar vegna skal paprikan einnig skorin \u00feannig.<\/p>\n

\"\"
Hva\u00f0 er betra en t\u00f3matar? Ekkert!<\/figcaption><\/figure>\n

Og dvergt\u00f3matar skulu helminga\u00f0ir. St\u00f3rir t\u00f3matar skulu skornir til helminga, hvor helmingur \u00ed \u00ferj\u00e1 b\u00e1ta og b\u00e1tarnir varlega helminga\u00f0ir. Laukurinn er svo skorinn eftir smekk (helst \u00ed langar r\u00e6mur, segi \u00e9g, sem a\u00f0 v\u00edsu er ekki vel gerlegt me\u00f0 skalottlauk).<\/p>\n

\"\"
Salt og pipar er nau\u00f0syn<\/figcaption><\/figure>\n

H\u00f6fum eitt alveg \u00e1 hreinu: Vi\u00f0 erum engir villimenn. \u00dea\u00f0 skiptir engu hver uppskriftin er: Ef t\u00f3matar eru nota\u00f0ir, hvort sem er ferskir e\u00f0a \u00ed s\u00f3su, \u00fe\u00e1 ver\u00f0ur a\u00f0 salta \u00fe\u00e1 og helst pipra \u00f6gn l\u00edka og svo \u00fearf a\u00f0 ol\u00edubera \u00fe\u00e1. Sm\u00e1r\u00e6\u00f0i af salti dregur fram brag\u00f0i\u00f0 og ol\u00eda er \u00fea\u00f0 sem gerir l\u00edfi\u00f0 \u00feess vir\u00f0i a\u00f0 lifa \u00fev\u00ed, svo t\u00f3matar \u00e1n ol\u00edu eru glata\u00f0 t\u00e6kif\u00e6ri. Vi\u00f0 viljum ekki bor\u00f0a gr\u00edskt salat me\u00f0 \u00f6r\u00f0u af eftirsj\u00e1, svo vi\u00f0 s\u00f6ltum og dr\u00f6gum fram ol\u00eduna. Piparinn er til \u00feess a\u00f0 n\u00e1 sm\u00e1 jafnv\u00e6gi \u00ed yfirgengilega s\u00e6luna sem af \u00feessu hl\u00fdst. \u00deetta gerum vi\u00f0 \u00e1\u00f0ur en fetaosturinn fer yfir. Sm\u00e1 salt og pipar og eins og tv\u00e6r matskei\u00f0ar af \u00f3l\u00edfuol\u00edu, svo er \u00f6llu salatinu hr\u00e6rt saman.<\/p>\n

\"\"
\u00d3, gu\u00f0. Fegur\u00f0in!<\/figcaption><\/figure>\n

S\u00ed\u00f0asta skrefi\u00f0 er a\u00f0 skera fetann \u00ed brei\u00f0ar lengjur, r\u00edfa \u00fe\u00e6r svo yfir salati\u00f0 og ol\u00edubera. Ekki skera ostinn \u00ed teninga, \u00ed alv\u00f6ru. Feta sem skerst snyrtilega \u00ed teninga er sennilega ekki vo\u00f0a g\u00f3\u00f0ur feta. R\u00edf\u00f0u hann, hvort sem er \u00ed bita e\u00f0a t\u00e6tlur. Svo m\u00e1 allteins bara setja st\u00f3rt stykki af feta ofan \u00e1, sturta ol\u00edu yfir og l\u00e1ta gott heita. Hann rifnar n\u00f3gu vel undan gafflinum og blandast salatinu (ef hann rifnar ekki \u00fe\u00e1 er \u00fea\u00f0 ekki ostur sem h\u00e6fir \u00feessu salati). Er \u00feetta alltof miki\u00f0 salat? Nei! \u00dea\u00f0 er aldrei of miki\u00f0. \u00deess utan fer \u00e9g l\u00e9ttilega a\u00f0 \u00fev\u00ed a\u00f0 \u00e9ta \u00feetta allt einn.<\/p>\n

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Voila! \u00d3kei, \u00e9g kann ekki a\u00f0 taka myndir fyrir fimmaur.<\/figcaption><\/figure>\n

Sumum \u00feykir betra a\u00f0 blanda ekki frekar eftir a\u00f0 osturinn er kominn ofan \u00e1 og \u00feannig hef \u00e9g \u00fea\u00f0 stundum, en n\u00fana langa\u00f0i mig til a\u00f0 hr\u00e6ra \u00f6llu sm\u00e1 saman til a\u00f0 f\u00e1 meiri keim \u00ed ostinn af \u00f6llu saman. \u00deessu m\u00e1 gjarnan skola ni\u00f0ur me\u00f0 g\u00f3\u00f0u rau\u00f0v\u00edni e\u00f0a \u00edsk\u00f6ldu r\u00f3sav\u00edni ef \u00fea\u00f0 er sj\u00f3\u00f0heitt \u00ed ve\u00f0ri og \u00fe\u00fa situr \u00fati \u00e1 palli me\u00f0 \u00feetta, en vi\u00f0 b\u00faum \u00e1 \u00cdslandi svo \u00fea\u00f0 er ekki sennilegt a\u00f0 \u00fea\u00f0 muni nokkru sinni ver\u00f0a.<\/p>\n

Svona geri \u00e9g gr\u00edskt salat og pers\u00f3nulega finnst m\u00e9r \u00fea\u00f0 vera besta salat \u00ed ver\u00f6ldinni, a\u00f0 \u00f6\u00f0rum \u00f3l\u00f6stu\u00f0um.<\/p>\n","protected":false},"excerpt":{"rendered":"

H\u00e9r ver\u00f0ur enginn form\u00e1li um s\u00f6gu gr\u00edska salatsins og hvernig \u00fea\u00f0 er \u00ed raun \u00e1l\u00edka gr\u00edskt og Sigurj\u00f3n Kjartansson. Vindum…<\/p>\n","protected":false},"author":3,"featured_media":27,"comment_status":"open","ping_status":"closed","template":"","meta":{"rpr_recipe_ingredients":[{"sort":"1","amount":"1\/2","unit":"","ingredient":"Rau\u00f0 paprika","notes":"","link":"","target":"","ingredient_id":"5","key":"54ccde459"},{"sort":"2","amount":"1\/2","unit":"","ingredient":"G\u00farka","notes":"","link":"","target":"","ingredient_id":"6","key":"6de212d53"},{"sort":"3","amount":"Eftir smekk","unit":"","ingredient":"Rau\u00f0laukur","notes":"","link":"","target":"","ingredient_id":"7","key":"7746844df"},{"sort":"4","amount":"Eftir smekk","unit":"","ingredient":"Gr\u00e6nar \u00f3l\u00edfur","notes":"almennilegar!","link":"","target":"","ingredient_id":"8","key":"4f1d47a50"},{"sort":"5","amount":"Eftir smekk","unit":"","ingredient":"Feta","notes":"ekki \u00edslenskur","link":"","target":"","ingredient_id":"9","key":"70e9350ee"},{"sort":"6","amount":"4","unit":"matskei\u00f0ar","ingredient":"\u00d3l\u00edfuol\u00eda","notes":"helst brag\u00f0mikil","link":"","target":"","ingredient_id":"10","key":"7dbc31ad0"},{"sort":"7","amount":"Eftir smekk","unit":"","ingredient":"Salt","notes":"","link":"","target":"","ingredient_id":"11","key":"dd8620412"},{"sort":"8","amount":"Ef vill","unit":"","ingredient":"Pipar","notes":"","link":"","target":"","ingredient_id":"12","key":"4037de15c"}],"rpr_recipe_instructions":[{"sort":"","description":"Blandist saman. Ekkert fl\u00f3knara en \u00fea\u00f0.","image":"","key":"46b630504"}],"rpr_recipe_notes":"","footnotes":""},"categories":[36,4],"tags":[],"rpr\/innihald":[9,8,6,10,12,5,7,11],"rpr\/courses":[],"rpr\/cuisines":[],"rpr\/seasons":[],"rpr\/difficulties":[],"rpr\/keywords":[],"class_list":{"0":"post-18","1":"rpr_recipe","2":"type-rpr_recipe","3":"status-publish","4":"has-post-thumbnail","5":"hentry","6":"category-keto","7":"category-salot","16":"wpcat-36-id","17":"wpcat-4-id"},"_links":{"self":[{"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/uppskriftir\/18","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/uppskriftir"}],"about":[{"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/types\/rpr_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/comments?post=18"}],"version-history":[{"count":8,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/uppskriftir\/18\/revisions"}],"predecessor-version":[{"id":73,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/uppskriftir\/18\/revisions\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/media\/27"}],"wp:attachment":[{"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/media?parent=18"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/categories?post=18"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/tags?post=18"},{"taxonomy":"rpr_ingredient","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/innihald?post=18"},{"taxonomy":"rpr_course","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/courses?post=18"},{"taxonomy":"rpr_cuisine","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/cuisines?post=18"},{"taxonomy":"rpr_season","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/seasons?post=18"},{"taxonomy":"rpr_difficulty","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/difficulties?post=18"},{"taxonomy":"rpr_keywords","embeddable":true,"href":"https:\/\/truflun.net\/uppskriftabok\/wp-json\/wp\/v2\/rpr\/keywords?post=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}