Salad "Summer mood"
Summer, like a real chef in a trendy restaurant, easily and unobtrusively defines the main culinary trends. The emphasis on usefulness, lightness and purity of taste is the main motive in the summer menu. It would seem that everything is simple, mix all the vegetables in a bowl, add a drop of olive oil with balsamic vinegar - and voila! Ready! But when all the ingredients are from their beds, when they are all filled with the power of the sun and the earth, when everything is packed in an antique grandmother's glass salad bowl, simplicity becomes almost refined and unique. Like summer itself in its various incarnations.
Ingredients
- radish 5 pcs.
- any salad leaves (spinach, romano, arugula) 300 g
- cucumbers 3 pcs.
- tomatoes (possibly cherry) 10 pcs.
- green peas in pods 12 pcs.
- Bulgarian pepper 1 pc.
- quail eggs 4 pcs.
- purple basil 1 pc.
- dill/parsley 1-2 pcs.
Cooking
Step 1
Rinse all vegetables, pat dry and cut into bite-size pieces. Rinse greens, dry. Pick lettuce leaves with your hands.
Step 2
Blanch green pea pods for 2 minutes.
Step 3
Boil quail eggs "hard boiled", put in cold water for 10 minutes.
Step 4
Mix all the ingredients, peel the eggs, cut into halves and put on the salad. Decorate with greenery.
Step 5
As a dressing - choose to your taste. I love - mix olive oil, pink pepper, pounded in a mortar, a little bit of balsamic vinegar.