[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.nubra.sk\/ako-v-kuchyni-vyuzit-salatovu-cakanku\/#Article","mainEntityOfPage":"https:\/\/www.nubra.sk\/ako-v-kuchyni-vyuzit-salatovu-cakanku\/","headline":"Ako v kuchyni vyu\u017ei\u0165 \u0161al\u00e1tov\u00fa \u010dakanku","name":"Ako v kuchyni vyu\u017ei\u0165 \u0161al\u00e1tov\u00fa \u010dakanku","description":"\u010cakanka \u0161al\u00e1tov\u00e1 je u\u00a0n\u00e1s pomerne m\u00e1lo vyu\u017e\u00edvanou surovinou. To je &hellip;<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/www.nubra.sk\/ako-v-kuchyni-vyuzit-salatovu-cakanku\/\"> <span class=\"screen-reader-text\">Ako v kuchyni vyu\u017ei\u0165 \u0161al\u00e1tov\u00fa \u010dakanku<\/span>P\u0159e\u010d\u00edst p\u0159\u00edsp\u011bvek<\/a><\/p>","datePublished":"2025-02-28","dateModified":"2023-04-27","author":{"@type":"Person","@id":"https:\/\/www.nubra.sk\/author\/#Person","name":"","url":"https:\/\/www.nubra.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/04053961f5a3d2af1f56d865c7fc774bb6a80b9754b2f4c57fa4f8cefa253bd4?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/04053961f5a3d2af1f56d865c7fc774bb6a80b9754b2f4c57fa4f8cefa253bd4?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"nubra.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.nubra.sk\/wp-content\/uploads\/img_a298026_w16708_t1553019769.jpg","url":"https:\/\/www.nubra.sk\/wp-content\/uploads\/img_a298026_w16708_t1553019769.jpg","height":0,"width":0},"url":"https:\/\/www.nubra.sk\/ako-v-kuchyni-vyuzit-salatovu-cakanku\/","about":["Tovar"],"wordCount":369,"articleBody":"\u010cakanka \u0161al\u00e1tov\u00e1 je u\u00a0n\u00e1s pomerne m\u00e1lo vyu\u017e\u00edvanou surovinou. To je ale ve\u013ek\u00e1 \u0161koda, preto\u017ee ide o\u00a0ve\u013emi zdrav\u00fa a\u00a0hlavne chutn\u00fa zeleninu. V\u00a0obchodoch sa m\u00f4\u017eete stretn\u00fa\u0165 s\u00a0dvoma typmi, a\u00a0to \u010dakankou \u010dervenou a\u00a0bielou. Biela je v\u00e4\u010d\u0161inou o\u00a0\u010dosi drah\u0161ia. Jedno balenie s\u00a0dvoma k\u00faskami stoj\u00ed okolo troch eur. \u010cerven\u00e1 sa v\u00e4\u010d\u0161inou pred\u00e1va na kilogramy, pri\u010dom cena za kilo je okolo dvoch eur. Ak si v\u0161ak k\u00fapite jeden men\u0161\u00ed puk, vyjde v\u00e1s to na p\u00e1r centov.\u00a0Nenechajte sa odradi\u0165 jej chu\u0165ou \u00a0\u010cakanka m\u00e1 v\u00fdrazne hork\u00fa chu\u0165. Ak ju ochutn\u00e1te surov\u00fa a\u00a0bez akejko\u013evek inej pr\u00edlohy, pravdepodobne ostanete nepr\u00edjemne prekvapen\u00ed. Nenechajte sa v\u0161ak odradi\u0165. Po tom ,ako ju osol\u00edte, zmie\u0161ate s\u00a0olejom a\u00a0\u010fal\u0161\u00edmi druhmi zeleniny, t\u00e1to nepr\u00edjemn\u00e1 horkos\u0165 zmizne. Naopak, pokrmy dok\u00e1\u017ee ve\u013emi obohati\u0165, podobne ako napr\u00edklad hork\u00e1 rukola. Z\u00e1kladom je, aby ste ju skombinovali spr\u00e1vne.\u00a0K\u00a0\u010domu sa hod\u00ed \u00a0\t\tHork\u00e1 \u010dakanka je v\u00fdborn\u00e1 s\u00a0rybami, a\u00a0to ako \u010derstv\u00fdmi, tak aj s\u00a0t\u00fdmi v\u00a0konzerve.\t\tAk ju osol\u00edte a\u00a0polejete trochou rakytn\u00edkov\u00e9ho oleja, jej chu\u0165 bude neopakovate\u013en\u00e1.\t\tJe jednou z\u00a0hlavn\u00fdch surov\u00edn v\u00a0origin\u00e1lnom Caesar \u0161al\u00e1te. V\u00a0kombin\u00e1ci\u00ed s\u00a0kurac\u00edm m\u00e4som, bielym jogurtom, alebo majon\u00e9zou a\u00a0an\u010dovi\u010dkami je jednoducho super.\t\tM\u00f4\u017eete \u0148ou nahradi\u0165 ak\u00fako\u013evek listov\u00fa zeleninu v\u00a0\u0161al\u00e1toch.\t\tV\u0161ade tam, kde sa hod\u00ed rukola, sa hod\u00ed aj \u010dakanka.\t\tKoz\u00ed syr spolu s\u00a0touto zeleninou si taktie\u017e ur\u010dite zamilujete.\u00a0Ako \u010dakanku jes\u0165 \u00a0\u010cakanku m\u00f4\u017eeme jes\u0165 surov\u00fa, alebo tepelne upraven\u00fa. Prv\u00e1 mo\u017enos\u0165 je samozrejme najlep\u0161ia, preto\u017ee si zanech\u00e1 v\u0161etko dobr\u00e9. Pri kr\u00e1jan\u00ed najprv odstr\u00e1\u0148te hl\u00fabik, preto\u017ee pr\u00e1ve on je najviac hork\u00fd. V\u00a0pr\u00edpade tepelnej \u00fapravy str\u00e1ca \u010das\u0165 vitam\u00ednov. Probl\u00e9mom m\u00f4\u017ee by\u0165 aj to, \u017ee ak to s\u00a0teplom pre\u017eeniete, zvykne e\u0161te viac zhorkn\u00fa\u0165. Najvhodnej\u0161ie je preto to, ak ju iba kr\u00e1tko spar\u00edte, alebo prelejete hor\u00facou vodou.\u00a0                                                                                                                                                                                                                                                                                                                                                                                        4.6\/5 - (5 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Ako v kuchyni vyu\u017ei\u0165 \u0161al\u00e1tov\u00fa \u010dakanku","item":"https:\/\/www.nubra.sk\/ako-v-kuchyni-vyuzit-salatovu-cakanku\/#breadcrumbitem"}]}]