Blanched salad – invigorating and refreshing!
I have a problem when I cook the dishes I prepare. Considering that I decided to prepare the salad from blanched vegetables so that they would not oxidize during standing, hence the name.
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Blanched salad - Kristina Gašpar - Recipes and Cookbook online
Blanched salad - invigorating and refreshing!
- 300 g of carrots
- 200 g of celery root
- 1 teaspoon of sea salt
- 1 tablespoon oil of your choice
- 1 juice of one lemon
- 0,5 teaspoons of pepper
- parsley (to taste)
- lemon (rings)
- roasted hazelnut
- Clean and blanch the vegetables for no longer than five minutes - cook in salted and boiling water.
- Grate the cooled vegetables, pour oil, lemon juice, pepper and add more salt to taste. Mix all the ingredients well.
- When serving, decorate the salad with lemon wedges, parsley leaves and roasted hazelnuts. In this way, you will enrich the taste of the salad.
- I highly recommend the salad to everyone who is fasting, but also to meat eaters. It is suitable for the upcoming holidays as it is light and refreshing 😉
