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Oriental salad

Oriental salad



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We start with the onion that has to soak for at least an hour.

So, we clean the onion, rinse it and chop it either julienne or scales (I prefer small scales).

Put it in a small bowl with a lid, sprinkle a little salt on it and pour the balsamic vinegar.

We choose a small bowl to cover the onion with vinegar.

From time to time we shake the bowl to help the onion soak evenly.

We clean the carrots, rinse them well and boil them in water with a little salt.

Wash the potatoes well and boil them in their skins, in water until they are well covered.

It is good to use red potatoes because they are more resistant to boiling than white ones, meaning they do not crumble and we can chop them nicely into cubes.

Leave both ingredients on the fire until they penetrate well, then drain them.

We leave the carrots to cool, and we pass the potatoes through a stream of cold water, peel them and chop them into cubes.

I cut the carrots into rounds, but they can also be cut into cubes, as everyone prefers.

We choose a roomy bowl and add the carrots and potatoes in it.

Sprinkle a little salt and pepper over them.

Pay attention to the amount of salt, because we will also salt mayonnaise, and some ingredients are already salty!

Remove the seeds from the olives and add them over the ingredients in the bowl.

Cut the julienne donuts, as well as the ham and add them to the bowl.

We prepare mayonnaise, mixing the yolk with the mustard, seasoned with salt and gradually dripping the oil and lemon juice, until we obtain a stable emulsion.

Drain the vinegar onion and add it over the ingredients in the bowl, then mix them lightly and combine them with mayonnaise.



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