Vegetable Tartar Salad

Ingredients of vegetable tartar Salad:

Salad Vegetable Tartar Recipe

Tomato: 300 g
Spring onions: 1 bunch
Red peppers: 2
Small artichokes: 2 or 3
Small zucchini: 1 or 2
Turnips: 1 or 2
Carrots: 1 or 2
Lemon: 1
Green beans, herbs: chives, parsley, chervil, sage and thyme 150 g .Salt and pepper Olive oil , balsamic vinegar, mustard, Tomato sauce and Some nasturtium flowers

Preparing of salad vegetable tartar:

Pass the peppers in the oven until their skin blisters in places. Wrap them individually in wet paper towels and let cool. Open and remove fibers and seeds expand their pulp into small pieces.
Peel the tomatoes after a moment plunged in boiling water.
Cut them in half remove the seeds, pressing lightly. Cut the flesh into small pieces.
Peel and chop the onions, let them sweat over low heat in a large pan with olive oil.
Wait until they are just beginning to color their reach peppers and tomatoes.
Season with salt and pepper, thyme perfume. Cover and place in oven preheated and set at180 ° C. Allow a half-hour of cooking. Cool.
Peel all the remaining vegetables and cut into small cubes. Cook in salted water individually, count for half a minute and artichokes, carrots and turnips.

Thirty seconds suffice for green beans. Drain and plunge immediately without waiting in ice water. Pour the vegetables into a bowl; gently mix with lemon juice and leave to marinate overnight in the refrigerator.
Prepare the seasonings: one tablespoon of mustard, worked quickly to whisk a tablespoon of vinegar, ten tablespoons of olive oil, salt and pepper.
Just before serving, add the mustard emulsion of very finely chopped herbs or even mixed with a touch of oil.
Salad vegetable tartar is ready; Serve in bowl itself after mixing one last time.
Can be garnish with nasturtium flowers and a green sprig of thyme. The sauces are served on the side and everyone will use it at will.

Serving:

3-4 person

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