Description
I really hope this salad will appeal to lovers of sea food. This salad will adequately take its place on the festive table and pamper you and your loved ones in everyday life. Easy preparing, in the end, looks cheerful and delicious.
Ingredients
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Pepper
1 piece
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Quail egg
10 piece
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Carrots
150 g
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Dill
1 coup
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Parsley
1 coup
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Green onions
3 piece
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Cabbage
5 piece
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Lettuce
1 coup
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Garlic
2 tooth
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Bread
3 piece
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Shrimp
12 piece
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Trout
250 g
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Olive oil
4 Tbsp
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Mustard
1 tsp
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Lemon juice
1 Tbsp
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Seasoning
1 tsp
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Salt
Cooking
Shrimp defrosted, clean from the shell and ROE. Cut in half lengthwise.
Bread cut into cubes 1x1 cm to Dry in the oven until Golden brown.
In a bowl grate a couple of cloves of garlic on a small grater and to pour the 2 tbsp of vegetable oil. Mix well. This mixture pour it into the bowl with the croutons and mix thoroughly.
Shrimp lightly fried in a small amount of oil.
Cabbage cut into squares. Green onions, parsley and dill finely chop. Salad (my usual) to break it.
Korean carrot cut into small segments.
Quail eggs boil, peel and cut in half.
Bulgarian pepper cleaned of seeds and veins, cut into strips.
Salted trout cut into cubes.
In a separate bowl, prepare the sauce: mix olive oil 3-4 tbsp, mustard 1 tsp, lemon juice 1 tbsp, chopped seasoning for fish 1 tsp.
All the ingredients (except the croutons), mix, fill with sauce. Put on a dish and sprinkle with crackers.
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