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Winter green salad with dressing Prostokvashino

26 January 2017

If you are looking for a simple but special salad, which look beautiful on the table for a long time (no more wilted leaves green!) - His recipe to you. If you want to surprise your family tasty, you have 2 options - order delivery salad or cook yourself. Today we choose option 2 because so pleasant to deal with fresh lettuce that's so incredible smells and looks vivid and bright.
His recipe we borrowed from the famous cookbook author Melissa Clark and it really perfect.

Winter green salad

• 1 cup pecans (can Greek), coarsely chopped
• 2/3 cup buttermilk
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped tarragon
• 1 tablespoon finely chopped green onions
• 1 teaspoon finely grated garlic
• 1 cup olive oil
• Sea salt
• pepper
• 8 grams of Belgian chicory, large pieces
• 6 cups (slightly to press) arugula or spinach
• 1/2 cup finely chopped green onions

How to prepare for this recipe

Preheat oven to 350 °. Split the nut into 2 parts and hold for 10 minutes, until golden brown. Let cool.
In a small bowl, whisk together buttermilk with lemon juice, tarragon, onion and garlic. While whisking constantly, slowly sprinkles olive oil and finally season with salt and pepper.

Winter green salad 2

In a large bowl, mix, arugula, cabbage and green onions and 1 cup of sauce. Season with salt and pepper and stir to evenly covered with green spices. Put the salad on a platter, sprinkle nuts on top and serve with the sauce separately.

Wish List
The sauce can be refrigerated for 3 days. That is to prepare a new portion of salad, just cut into pieces greens.
This salad has a breakneck portion of the vitamins that are so lacking in the winter. Parent Tip -krasche time to prepare the children here are salads instead of medication. Bon appetit!