Cabbage salad with lemon mustard dressing
The period of young vegetables is rather short and you don’t want to miss it. Colorful carrots, beets, cabbage in their “young” age are not only the most juicy, tender, but also tasty. Hassle in the kitchen deliver less: do not require long boiling, stewing and other processes of heat treatment, and often good in fresh - raw form.Cabbage plays the main role in this recipe. And you need a young one, with thin leaves. In addition to cabbage, an acidic sauce is important here. With the rest of the ingredients you can improvise, showing chef-sharpness and using the products that are in the fridge. Ingredients based on the calculation of two servings: ½ shrimp of young cabbage 30 g of boiled veal, 30 g of hard cheese, 30 g of lingonberries, 1 egg2 sprigs of basil For sauce: ½ lemon 1 tbsp. l. mustard ½ tsp. sugar ½ tsp. Salts - 3 tbsp. l.olive oilPreparation: 1 . Boil an egg - hard boiled. Separate the white from the yolk.2. Finely shred half cabbage cabbage.3. We proceed to cutting: we try to cut cheese, ham, egg white in long strips. The yolk will go to the dressing.4. Leaves basil leaves off the stem with your hands, without injuring him once again with a knife.5. Combine the ingredients for the sauce in the same container, carefully rubbing.Do not forget to add the mashed yolk.6. We lay out all the cuttings in a salad bowl, throw berries, season with our sauce and mix.With the addition of boiled meat, cheese and eggs, the salad is sufficient hearty and come down for a full meal.
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