Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Dandelion salads

Dandelion salads

Dandelion salads

Young shoots of plants, which are widely considered to be weeds, in the spring becomes the true storehouse of vitamins, mineral salts and other necessary for good health chemical compounds.
Another wonderful creation of nature should meet in the kitchen. It is a cute dandelion. Salad of dandelion leaves is famous in France as a true delicacy and is served in the best restaurants. And the Italian Housewives never forget to sprinkle spring salad a handful of freshly picked herbs.

Dandelion salad

100g dandelion leaves, 1 medium carrot, 1-2 cloves of garlic, 1-2 slices of lemon, 1 tsp. of lemon juice, mayonnaise and nuts to taste.
Young dandelion leaves are washed in running water (can be soaked for 10 minutes in cold water), throw in a colander, chop not very finely. Add crushed together garlic with salt, chopped lemon skin, grated raw carrots (you can use beet), a few leaves of sorrel, crushed walnuts. Dressing with mayonnaise and lemon juice.

Dandelion and parsley salad

In equal proportions take dandelion leaves, green onions and parsley. You can add the garlic mashed with salt and a little mustard.
Dandelion leaves to prepare: soak in salted water for 15 minutes. Fold in a colander, chop. Rinse and chop the parsley. Add green onions, dill, season with oil and vinegar.

Dandelion salad with yogurt

Take equal parts of dandelion leaves, coltsfoot, watercress and sorrel, rinse under running water, scalded with boiling water and chop. Tomatoes cut and mixed with herbs. Fill with a mixture of yogurt, cream and sugar. Add salt to taste. Top decorate salad chopped onion and borage.

Dandelion and sorrel salad

Equal shares of sorrel and dandelion leaves thoroughly wash, chop and season with vegetable oil. Well add honey and pine nuts. Perfect for meat dishes and cold meats.

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