14 summer salads and appetizers from top chefs
Salad "Krestyansky" from the brand-chef restaurants La Prima, La Tavern, La Provincia and La Panorama Vladimir Khokhlov
Young squash - 100 g
Tomatoes (pink) - 70 g
Tajaski Olives - 15 g
Parsley - 2 g
Basil - 2 g
Shrimp 16 * 20 or 21 * 25 (peeled) - 6 pcs.
Olive oil - 10 g
Balsamic vinegar - 2−3 g
For baked beets:
Young beets - 2 pcs.
Balsamic vinegar - 10 g
Olive oil - 30 g
Thyme - 2 g
Honey - 10 g
Garlic - 3 cloves
Salt - 4 g
Pepper - 1 g
For beetroot sauce:
Beet Juice - 100 g
Worcester Sauce - 10 g
Honey - 15 g
Salt - 2 g
Red wine vinegar - 20 g
Wash the beets and trim the roots on both sides. Put the vegetables in the foil, rolled in 2 layers, salt and pepper and add the sauce consisting of balsamic vinegar, olive oil, thyme, honey and garlic. Wrap the foil and put the vegetables in a baked oven preheated to 180 degrees for 40 minutes.
Then cool the beets, peel, cut into thin rings and leave to marinate in 10 g of olive oil and 3 g of balsamic vinegar.Tomatoes are also peeled and cut into cubes. Zucchini cut into small cubes and put for 30 seconds in hot water, and then immediately in cold water with ice, so that it does not lose color and stay crispy. Water to drain. Parsley and basil chopped.
Mix tomatoes, young zucchini and herbs, salt and pepper, season with oil and balsamic vinegar. Fry the shrimp in a pan with salt, pepper, garlic, add a little white dry wine at the end.
To make beetroot sauce, mix all ingredients and evaporate to the desired consistency.
For the assembly of the salad is ideal any mold. Pour a small amount of sauce on the plate (approximately 40 g will be needed), put the form, put tomatoes, young squash and greens in the first layer, beets spread out like a fan in the second layer, put olives in the middle, and decorate the edges with shrimps.
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