- Author Brandon Turner [email protected].
- Public 2023-12-17 01:37.
- Last modified 2025-01-24 11:11.
The most amazing thing about this recipe is that the zucchini are not needed here boiled, stewed or fried, but fresh. It sounds a little unexpected, but the result is a really amazing-tasting salad, which you will certainly want to cook more than once.
It is necessary
- - 100 g of green arugula;
- - 100 g of lettuce leaves;
- - 1 young zucchini (zucchini);
- - 200 g of purple onions;
- - 100 ml of vegetable oil;
- - 50 g of ready-made mustard (preferably with grains);
- - salt;
- - pepper;
- - sugar;
- - vinegar.
Instructions
Step 1
Wash the vegetable marrow thoroughly and peel it, remove the seeds. Then you need to cut it into small thin slices or just grate it on a coarse grater.
Step 2
Peel the onion, cut into rings, add to the chopped zucchini. Then mix all vegetables well with salt, black pepper, mustard. Pour in vegetable oil, a small amount of diluted vinegar and sugar, mix thoroughly. Leave this mixture to infuse for 10 minutes to let the juice stand out.
Step 3
Rinse the lettuce leaves, cut them into small pieces with your hands. Wash the arugula leaves, chop finely and, together with the salad, transfer to a deep salad bowl.
Step 4
Put vegetables on top of the herbs. As a sauce for salad dressing, use the juice that stood out while the vegetables were infusing. You can decorate the salad with sprigs of dill and parsley.
