Now when the veggie season is in a full swing, it’s high time to cook various veggies dishes, including a tasty and healthy veggies salad.
Do you know how long time ago people started preparing and eating salads? That’s one of the most ancient dishes of the world culinary, already 2500 years ago this kind of dish was prepared in the noble families of ancient Rome. The name “salad” was given in Italy. Chefs of Bologna called like that a light snack that they prepared from aroma herbs and green salad leaves. Then the French engaged into salads, it was them who understood the importance of a salad dressing. In XVIII century even a new profession appeared – a master of salads.
Nowadays a veggies salad is very popular, it’s easy to cook and difficult to spoilJ
What can tastes better than a Baked Veggies Salad with Rye Bread Croutons Recipe, prepared by a great guy and a great chef Aleksey Shvets is fast to cook, tasty to eat and it looks just gorgeous. I do recommend it!
- For salad:
- 3 small tomatoes
- sweet pepper
- 3 pcs. new potatoes
- 2 pieces of leek
- 20 mg. olive oil
- rye bread
- salt / pepper to taste
- For truffle dressing:
- 1 tbsp Dijon mustard
- 1 tbsp Champagne vinegar
- 1 tbsp sliced shallot
- 80 ml truffle oil
- 50 ml olive oil
- Salt to taste
- Pepper to taste
- Brush vegetables with the oil and put baked at 200⁰C
- Take the vegetables out of the oven as they are baked
- Peel the vegetables
- Cut the potatoes in half
- Put the vegetables in a dish, season with any dressing to taste, season with salt and pepper
- Crumble the bread into a dish and add a little of dill
As a salad dressing Aleksey uses French mustard with a bit of white balsamic vinegar.