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Layered vegetable salad with creamy herb dressing
Difficoltà
La maggior parte delle nostre ricette sono facili, ma alcune sono un po’ più complesse in termini di tempo e competenze di cucina: le potrai individuare dal grado di difficoltà, medio o avanzato.
Tempo di preparazione
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Tempo totale
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Porzioni
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Ingredienti
- 500 g water
- 2 raw beetroots, peeled and cut into cubes (1 cm - see Tips)
- 2 sweet corn cobs, husks and silks removed
- 400 g frozen peas
- ¼ Chinese cabbage (wombok) (approx. 260 g), cut into pieces (5 cm)
- 3 spring onions/shallots, trimmed and cut into thirds
- 1 garlic clove
- 2 sprigs fresh dill, fronds only (see Tips), plus extra (optional) for garnishing
- 2 sprigs fresh flat-leaf parsley, leaves only
- 100 g mayonnaise (see Tips)
- 100 g sour cream
- 20 g lemon juice
- 30 g extra virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp salt, plus extra to season
- ¼ tsp white pepper, plus extra to season
- ½ cauliflower (approx. 400 g), cut into pieces (5 cm)
- apple cider vinegar, for sprinkling
- 2 Lebanese cucumbers, 1 peeled into ribbons, 1 cut into cubes (1 cm)
- 4 radishes, trimmed and cut into thin slices
- 4 - 5 cherry tomatoes, cut into halves
- Valori nutritivi
- per 1 portion
- Calorie
- 938.5 kJ / 223.5 kcal
- Proteine
- 6 g
- Carboidrati
- 12.3 g
- Grassi
- 15.4 g
- Grassi saturi
- 3.9 g
- Fibre
- 7.1 g
- Sodio
- 259.8 mg
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