When you have fresh herbs and leafy greens, you have the perfect base for a refreshing summer salad. But it’s easy to get stuck in a rut with the same toppings or proteins every day. 

Underberg is a great way to mix up your ordinary salad ingredients, and it can be added in so many creative ways. Create a tangy, bold marinade with Underberg. It’s great for a variety of cuisines, too, so you can make your meal prep even more exciting!

Try cooking Underberg into a glaze to drizzle over grilled vegetables, or try pickling your garden favorites in a mix of Underberg, vinegar, and spices. 

Read on for our favorite refreshing summer salad recipes with Underberg. With its bold, herbal flavor, Underberg is the glue that brings together your favorite summer dishes.

UNDERBERG’S CAESAR SALAD WITH GRILLED CHICKEN BREAST FILLETS 

Ingredients

• 3 roman salad hearts
• 50 g parmesan cheese

For the chicken breast fillets:

• 2 chicken breast fillets
• 50 ml olive oil
• 2 cl Underberg
• 1 tbsp honey
• salt, pepper

For the dressing:

• 2 egg yolks
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp mustard
• 100 ml vegetable oil
• 1 garlic cloves
• 15 g parmesan grated
• 10 g chives
• 10 g parsley
• salt, pepper

For the croutons:

• 2 slices of white bread with crust
• 2 tablespoons of olive oil

Preparation: 

Preparation time: 45 minutes

Nutritions per serving:

• 723.4 kacl/ 3001.3 kj
• 14,8 g of carbohydrates
• 34,7 g protein
• 56,8 g fat

For the chicken, rinse chicken breast fillets under running water and pat dry. Mix oil with Underberg and honey and season with salt and pepper. Put them in a plastic bag together with the chicken breast fillets and let them stand in the fridge for about 30 minutes or more.

Preheat the grill and grill the chicken breast fillets at medium heat (approx. 160-200 °C). To do so, place the chicken breast fillets on the grill, cover the grill and grill the meat for 7-10 minutes. Turn the chicken breast fillets, close the lid and grill for another 7-10 minutes. The chicken breast fillets should then have a core temperature of 75 °C. Cut into strips for serving.

For the dressing, peel and finely chop the garlic. Wash the herbs and chop finely. Place all ingredients except the herbs in a blender and mix until you have a creamy mixture. Add the herbs and mix in. Season with salt and pepper.

For the croutons, cut the bread into small cubes. Heat oil in a pan and fry bread cubes in it at medium heat until golden brown. 

Wash romaine lettuce, remove the stalk and cut leaves into strips. Slice the parmesan. Mix salad strips with dressing and serve with chicken breast strips and parmesan.

SUMMER SALAD WITH BEEF HIP STEAK 

Ingredients 

Serves 4 

For the salad: 

• 1 roman salad heart
• 100 g rocket salad
• 100 g spinach
• 15 g parsley
• 10 g mint
• 1⁄2 bunch of radishes
• 1⁄2 Fennel
• 100 g blackberries
• 100 g feta cheese

For the dressing: 

• 1 tbsp honey
• 1 lemon
• 80 ml olive oil
• 1 tsp mustard
• 1 small shallot
• salt, pepper

For the beef: 

• 320 g beef hip steak
• salt, pepper
• 3 Underberg bitters
• 1 cup vinegar

Preparation: 

Preparation time: 30 minutes (plus overnight marinade time)

Nutritions per serving:

• 429 kcal
• 10.2 g carbs
• 30,3 g protein
• 28,7 g fat 

For the salad,  wash the romaine lettuce, rocket and spinach. Pluck parsley and mint from the twigs. Slice radishes, clean fennel and cut into thin strips. Wash and sort blackberries, cut feta into cubes.

For the dressing, grate the zest of the lemon and squeeze the juice. Peel the shallot and chop very finely. Mix lemon juice and zest with honey, shallot, olive oil and mustard and season with salt and pepper.

For the beef, pour Underberg and vinegar in a tupperware, and marinate the beef in this mix overnight. Remove beef steak from the refrigerator 2 hours before grilling. Preheat the grill. Grill meat at direct high heat (approx. 250-280 °C) for 3-5 minutes. Turn meat and grill for another 3-5 minutes. To serve the meat medium, it should reach a core temperature of 55-58 degrees. Remove beef steak from the heat and let it rest for 10 minutes before cutting. 

Mix all ingredients for the salad together with the dressing and serve with beef strips.