Description
Hearty, piquant salad with marinated Korean carrot and mushrooms. Disappear from the plates instantly. Recommend!
Ingredients
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Potatoes
4 piece
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Mushrooms
300 g
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Onion
1 piece
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Carrots
200 g
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Chicken egg
3 piece
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Greens
1 coup
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Olive oil
4 Tbsp
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Lemon
0.5 piece
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Soy sauce
1 Tbsp
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Spices
-
Garlic
1 tooth
Cooking
Potatoes cleaned, boil. Drain the water, blend. Mushrooms, peel the onion, cut the way you want. Fry in a pan in 2 tbsp oil.
Mushrooms grind in a blender, mix with potatoes. Add the nutmeg, allspice, salt to taste, finely chopped greens 1/2 part. Spread the puree on a dish, top lightly pour with the dressing.
For filling: mix 2 tbsp of olive oil with soy sauce, lemon juice and garlic, skipped through the press. Add oregano. Mix well.
Eggs grate on a grater, put a couple of tablespoons to decorate, and the rest stacked on top of the potatoes. Cover with the sauce.
Put the carrots in Korean (usually I prepare it since evening, that it is marinated well.)
Sprinkle the top with the egg and herbs. Refrigerate at least 30 minutes, covering the top with cling film.
Often I like this salad served a La carte.
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