Vegetable salad with nut dressing
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A delicious and hearty salad with the usual vegetables becomes refined due to the aromatic nut filling, made based on the pesto and skordoly with the addition of soy sauce TM "Kikkoman".
for 8th of Marchfor birthdayfor Lent
Ingredients for Vegetable salad with nut dressing
- Potatoes - 2 PCs
- Carrots - 1 piece
- Beets - 1 piece
- Pickled cucumber - 2 PCs
- The Apium graveolens Dulce - 1 piece
- Lettuce - 2 PCs
- Garlic - 1 piece
- Walnuts - 2 tbsp
- Peanuts - 1 Gorst.
- Bread - 1 lomt.
- Greens - 1/2 Puig.
- Lemon juice - 1 tbsp
- Soy sauce - 4 tbsp
- Vegetable oil - 100 ml
- Black pepper - to taste
Step by step instruction of cooking Vegetable salad with nut dressing
Peel the potatoes, cut into large strips and fry in oil until it will turn brown.
Beet and carrot bake or boil for a couple until soft. Garlic cooked whole in the microwave fashionable. Chop the vegetables medium strips, pickled cucumbers also cut into strips, celery – thin slices, lettuce coarsely chopped.
In the bowl of a blender to break nuts and dried bread into crumbs.
Add the herbs, roasted garlic and pour in two tablespoons of light soy sauce TM "Kikkoman". Punching until smooth.
Add the lemon juice and pepper and add the sweet soy sauce "Kikkoman". To break.
Pour in the oil and punching until completely smooth sauce. To postpone the serving of food at times and slightly dilute the sauce with boiled water to taste for ease of use. The remaining thick sauce store closed in the refrigerator for a couple days. Can be used as spreads on bread.
Vegetables to lay out on a dish separate slides. Sauce serve in a gravy boat.
At the table put on the plate the vegetables and top with sauce.