Vegetable salad: tasty, with available ingredients

Easy and delicious vegetable salad: Use small portions of vegetables and make a great side dish

A delicious, easy-to-make salad that uses small portions of veggies from your fridge

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:50 + cooling time

Interval: 00:10

TOOLS

1 pan(es), 1 colander(s) (or steamer basket), 2 bowl(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Vegetable ingredients:

– 1 medium potato(s), peeled and chopped

– 1/4 carrot(s), peeled and chopped

– small fresh broccoli (florets)

– 1 unit of medium cassava, peeled and chopped

Ingredients for vegetable salad – additions:

– 1 stalk(s) of celery, chopped

– 1 teaspoon of capers (or pitted green olives)

– 1 1/2 pieces canned hearts of palm and peach, chopped

– parsley to taste, chopped

Ingredients FOR THE SEASONING:

– extra virgin olive oil to taste

– vinegar to taste (optional) ^THE

– Salt to taste

– pepper to taste ^THE

– dried Provence herbs to taste (or dried oregano) ^THE

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. The vegetables suggested in the recipe can be replaced with others of your choice.
3. Bring a pot of water to the boil to steam the vegetables (see preparation)
4. Peel and cut the vegetables into medium cubes: they must all be proportionate, so that they cook evenly.
5. Arrange the cut vegetables separately in the steam basket, without mixing and cooking (see preparation).
6. Wash the broccoli florets well, divide them into smaller pieces and set aside.
7. Chop the heart of the palm: if you want less acid, wash it well under running water.
8. Separate the capers or chop the olives into medium pieces, proportionate to the vegetables.
9. Wash the celery well and cut it into medium cubes.
10. Wash, chop the parsley and store it wrapped in absorbent paper.

PREPARATION:

Vegetables – Potatoes, carrots and cassava – Cooking (do this step during pre-preparation):

1. Place the basket or colander with the vegetables over the pot with boiling water.
2. Sprinkle a little salt.
3. Steam, covered for about 10 minutes.
4. In the meantime, go back to preliminary preparation, point 5.

Vegetables – Potatoes, Carrots and Cassava – Cooking:

1. While the vegetables finish cooking, prepare an upside-down bain-marie: put enough cold or ice water in a bowl to immerse them after cooking. If necessary add a few ice cubes.
2. Once the estimated cooking time has passed, check the cooking of the vegetables: they should be al dente.
3. Continue cooking, if necessary, until the desired doneness is reached.
4. Remove each vegetable from the steamer and place in another colander.
5. Then dip them in the bowl with ice water to stop the cooking.
6. Repeat the process with all the vegetables.
7. Drain it well and place it in a bowl.

Broccoli – Cooking:

1. As soon as you remove the vegetables from the basket or colander, add the broccoli florets and steam, uncovered, for 1 to 2 minutes.
2. Remove the florets, rinse them in ice water.
3. Drain them well and place them in the bowl with the other vegetables.

Vegetable salad:

1. To the bowl containing the cooked vegetables, add the chopped hearts of palm, whole capers or chopped green olives, chopped celery stalk(s) and parsley.
2. Season with salt and pepper.
3. Mix everything carefully.
4. Drizzle with extra virgin olive oil and add a little vinegar (optional) if you want more acidity.
5. Cover with cling film and refrigerate for at least 1 hour.

FINALIZATION AND ASSEMBLY:

1. It is used for vegetable salad as an accompaniment to your main course or as a starter.
2. Keep refrigerated.
3. In the refrigerator it lasts up to 3 days.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.