Salad of Young Vegetables with Orange Blossom Vinaigrette
⏳ Time
10 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Salad of young vegetables with orange blossom vinaigrette
Ingredients
- Celery stalk - 2 pieces
- Radish - 3.5 oz
- Eel - 7.1 oz
- Cucumbers - 7.1 oz
- Dill - 0.2 oz
- Scallions - 0.4 oz
- Orange Blossom Water - 0 fl oz
- Champagne Vinegar - 0 fl oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the cucumbers, cut them in half, scoop out the seeds with a spoon, and slice them along with the celery into thin slices about 3–5 mm thick. Blanch the celery in boiling water for one minute, then cool it in ice.
Step 2
Slice the radishes into rounds or cut them in half and then into quarters. Separate the dill into sprigs, and slice the onion into thin strips. Break the lettuce or napa cabbage into leaves or chop it.
Step 3
In a bowl, whisk together the orange blossom water and vinegar, then gradually beat in the olive oil. Season with salt and pepper. Mix the vegetables or arrange them on a plate and drizzle with the dressing.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.