Add this to your vegetable salad. It will taste completely different
There is no holiday without a vegetable salad. This is one of the symbols of Polish cuisine from the times of the Polish People’s Republic. It is simple, fast and cheap. This year’s Easter, try to prepare a vegetable salad a little differently. Culinary influencer Rozkoszny shared his recipe for a vegetable salad. – I’ve never liked vegetable salad. As much as I love all salads and vegetables, this is not something that keeps me warm. Vegetables boiled in broth mixed with canned peas and mayonnaise? This can’t work, wrote Rozkoszny on his blog. The man offered his version of a vegetable salad. The key to success is to be . In the classic recipe for vegetable salad, carrots, parsley and celery are cooked. However, baking will ensure that the vegetables do not lose their aroma and their flavor will be more expressive. I tested this method and I definitely recommend it. The vegetable salad prepared this way tasted much better. It was aromatic, delicate and melted in your mouth.
How to roast vegetables for vegetable salad
Peel the carrot, parsley and celery and soak in the marinade. I prepared my marinade based on olive oil, mustard, lemon and a small amount of honey. Preheat the oven to 220 degrees Celsius, place baking paper on a baking tray. When the oven reaches the required temperature, put the vegetables in it. Bake for about 30 minutes until soft. Leave to cool, then cut and add to the vegetable salad.
What to use instead of mayonnaise for vegetable salad?
If you are looking for a lighter but equally tasty alternative, this recipe is for you.
- 200 g of natural yogurt (preferably thick, Greek type, but can also be thinner)
- 1 tablespoon of mustard (preferably Dijon or other mild, smooth mustard)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon of honey or maple syrup (optional, for a slight sweetness)
- 1-2 cloves of garlic (pressed through a press, optional)
- Salt and freshly ground pepper to taste
- Chopped fresh greens: 1-2 tablespoons (e.g. dill, parsley, chives)
Preparation:
- Combine the base ingredients: Place the natural yogurt in a bowl. Add mustard, lemon juice and honey (if using).
- Add garlic and spices: If you like garlic, press it through a press and add it to the sauce. Season with salt and freshly ground pepper. Remember not to overdo it with salt at the beginning, as mustard also adds a salty taste.
- Mix thoroughly: Mix all ingredients thoroughly, preferably using a small whisk or fork, until the sauce is smooth and uniform.
- Add greens: Finally, add chopped fresh greens and mix gently.
- Set aside to taste: It is best to leave the sauce in the fridge for at least 15-30 minutes to allow the flavors to mingle. This will make it even tastier.
- Mix with salad: Just before serving, add the sauce to the cooked and chopped vegetables for the vegetable salad. Mix gently.
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