Japanese Salad

Japanese Salad

Ingredients:

4 asparagus stalk
Courgette 1 piece
Scallops 3 pieces
Cherry tomatoes 4 pieces
A mixture of spices «Kurikaki» 1 tablespoon
Sprouts green peas 5 g
Lemon juice 1 tsp
Olive oil 10 ml
Salt to taste
Vegetable oil 10 ml
Ground black pepper to taste

Preparation:

1. Cut the zucchini with the skin. In summer vegetables is still quite soft and fresh, and you can leave, but already bitter winter. For cleaning you can use a grater zest — will remain beautiful stripes, similar to watermelon. Cut zucchini in half, clean the core, and the remaining pulp is cut into slices as thick as a centimeter.

2. Potatoes with a knife to clean the asparagus stalks from the rigid skins that steals almost to the bud. Cut the stems diagonally cuttings about 4 cm in length. Each cherry tomatoes divided into five or six rings.

3. In a saucepan, boil a liter of water, a little salt the and blanch it in vegetables like asparagus — three or four minutes, zucchini — about two. Skimmer shift the vegetables in ice water and let stand for a few minutes to stop the cooking and fix the color. Drain on paper towels.

4. The red-hot in a skillet vegetable oil and fry the scallops on it — one minute on each side, that there was a golden crust. Remove from heat, cover and leave for a few minutes.

5. Slightly warm the asparagus and zucchini in olive oil — do not fry, namely to heat. Put the vegetables on the plate, from the top — the scallops and tomato rings. Sprinkle the salad with lemon juice, sprinkle generously with a mixture of Japanese spices «Kurikaki» pea sprouts and decorate.

Japanese Salad
Japanese Salad

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *

Проверка комментариев включена. Прежде чем Ваши комментарии будут опубликованы пройдет какое-то время.

Сайт размещается на хостинге Спринтхост
%d такие блоггеры, как: