Crispy vegetable salad with fried Adyghe cheese
Adyghe cheese is the most useful young pickled cheese, a storehouse of protein, a unique delicate taste and undeniable benefits! In combination with a fresh vegetable salad, you get an incredibly tasty, light salad that will set a good mood for the whole day or turn out to be a full-fledged light dinner.
Ingredients
Servings 2- Adyghe cheese - 4 slices
- fresh cucumber - 2 pcs.
- young white cabbage - 1/8 head
- tomato - 1 pc.
- radish - 3 pcs.
- sweet red pepper - 1 pc.
- rye bread - 2 pcs.
- green onion - 1 pc. (for submission)
- olive oil - to taste
- salt - to taste
- egg - 1 pc.
- breadcrumbs - 3 tbsp. l.
- vegetable oil - 2 tbsp. l. (for frying)
Cooking
Step 1
We are preparing a salad. Wash and clean all vegetables. Cabbage, cucumbers, radishes and peppers are cut into medium-sized cubes. We divide the tomato into 8 slices. Mix all the vegetables in a bowl, season with olive oil, salt to taste. We break the bread into small pieces and add to the salad, mix, let it brew for 5-10 minutes. During this time, fry the Adyghe cheese
Step 2
Heat up a grill pan, brush lightly with oil. Adyghe cheese is cut into slices 5-7 mm thick. Whisk the egg lightly. Dip the slices in the egg, coat in breadcrumbs and put to fry in a well-heated grill pan for 5 minutes on each side
Step 3
Put the salad on a serving plate, put slices of fried Adyghe cheese on top. Garnish with finely chopped green onions