Sorrel, spinach and celery salad
Dressing for this salad can be prepared on the basis of any sour jam, such as cranberry or lingonberry.
Ingredients
Servings 4 servings- salt
- 2 stalks petiole celery
- white pepper
- garlic - 1 clove
- 2 tsp. currant jam
- vegetable oil - 1 tbsp.
- 100 g spinach
- 3 sprigs of dill
- For refueling:
- 1 st. l. cream
- parsley
- 200 g of green lettuce
- 100 g sorrel
- 0.5 tsp cumin
Cooking
Step 1
Thoroughly wash and dry the sorrel leaves, spinach and lettuce. To make the salad more tender, cut a hard core from the base of the sorrel and spinach leaves.
Step 2
Cut all the leaves into thin strips. Wash parsley and dill, dry and chop. Wash the celery, finely chop. Peel the garlic, chop. Put all the greens, celery and garlic in a large bowl, salt and mix with light movements. Cover with cling film and let stand for 15-20 minutes.
Step 3
Prepare the dressing. Mix currant jam with vegetable oil (preferably with olive oil) and cream. Add white pepper, cumin and salt. To stir thoroughly. Mix the salad again and serve. File a separate charge.