Ingredients:
- Sea kale 250 grams
- Asparagus beans (frozen) 250 grams
- Potato 200 grams
- Carrot 1 piece
- Beijing cabbage 150 grams
- Pickled carrots 150 grams
- Chives 50 grams
- Cranberries 70 grams
- For refueling:
- Olive oil 50 ml.
- Egg yolk 1 piece
- Sea salt 5 grams
- Wine vinegar 10 ml.
- Table mustard 5 grams
Cooking method:
Step 1. Cut boiled potatoes peeled into small cubes, put in a deep salad bowl.
Step 2 Add the Chinese cabbage, chopped into thin strips, to the potatoes. Instead of Peking cabbage, you can use any fresh salad - romaine, iceberg or plain leaf, the main thing is to add a touch of fresh herbs.
Step 3Dice boiled carrots in the same size as the potatoes. Add carrots to the salad bowl, it will give the dish a little sweetness.
Step 4Blanched frozen asparagus in salty boiling water for 4 minutes. Transfer to a bowl of ice water to stop the cooking process (the beans will remain bright green at the same time), then place on a sieve. Add blanched beans to a salad bowl.
Step 5 Now add the finely chopped pickled gherkins, cranberries and finely chopped green onions. Cranberries for these purposes are suitable frozen, it must be left at room temperature for 20-30 minutes.
Step 6Last add boiled seaweed. You can cook boiled cabbage from dry seaweed on your own - soak the seaweed in cold water for several hours, wash it thoroughly, put it in a colander, then put it in a large saucepan, add boiling water, cook for 30 minutes, add sea salt to taste at the end.
Step 7 Make a salad dressing. Put raw egg yolk in a blender, add mustard, sea salt and wine vinegar. Mix the ingredients until the salt has dissolved, then pour in a thin stream of olive oil, and do not turn off the mixer. Oil and other ingredients form a light thick emulsion - a delicious dressing dressing for vegetables.
Step 8 Dress salad with sauce.
Bon Appetit!
