Azar

Salads | Azerbaijani cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a cookbook by John Smith 'Favorite Dishes. Selected Recipes.'

Ingredients

Cauliflower - 2 lbs
Cucumbers - 17.6 oz
Marinated cherries - 7.1 oz
Garlic - 1 head
Dried Dill Stems - 1 piece
Basil - 1 bunch
Salt - 0.7 oz

Step by Step guide

Step 1

Cut off the ends of the cucumbers and slice them into rounds about 1–1.5 cm thick. Finely chop the basil stems and add them to the bowl with the cucumbers.

Step 2

Break the fresh cauliflower into small florets (you can chop a bit of the stem and add it to the florets). Cut off the bottom of the garlic head with the roots and, without peeling, slice the garlic along with the young skin. Finely chop the dill stems and add them to the salad. Remove the stems from the cherry tomatoes and add them to the dish.

Step 3

Transfer the vegetable salad into a plastic bag, add salt, and mix thoroughly by shaking the bag so that the vegetables release their juice, similar to the method for lightly salted cucumbers.

Step 4

Place the bag with the salad in the refrigerator for a couple of hours.

Step 5

After a couple of hours, transfer the salad to a plate and enjoy a delicious and vitamin-rich meal. The taste is amazing and the texture is too. Most importantly, you will fall in love with cauliflower once again.