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Don't know about you, but for me Russian beet salad "vinaigrette" was always in the role of "poor relative", such is always simple and not always delicious salad which is prepared or in emergency cases, or for those who are fasting and on a diet. Meanwhile, the vinaigrette can be insanely delicious, if you follow a few rules that I was suggested my mom
This simple, even very simple beet salad with nuts prepare almost any of us. But the ease of preparation and very few ingredients – just four, throw salt, won't affect the taste of the resulting dish. It really is the case when delicious and simple "in one bottle".
Salted, pickled, and of course just pickles, which in an incredible amount of preservatives in the winter, I really, really love. But a variety of recipes for pickled cucumbers have always been connected with the very brine, as well as those hot or cold it is poured. But I never cooked salted cucumbers dry salting.
Prepare something for my mother, to her surprise, and of course, it is nice to please your culinary talents, willed my youngest son. And as an essential and indispensable to the fulfillment of this condition was "I'll make it all himself, and you can only watch and suggest," I invited him to make a simple, but very tasty salad with green onion and egg. Such a "edible curtsy" in favor of spring. And while green onions are on sale all year round, at this time of year it is the most relevant and in demand.
I cook for many years and enjoy sharing with all of their practical experience. And my family, which is not only the major taster of my cooking, but the most severe critic, strongly contributes to everything new and fresh ideas and their realization. But the kitchen - or rather, to his first self-prepared meals, and got my youngest son.
Coincidentally (the will of fate, providence, or something else) that the recipe for this salad and the visit of the upcoming gala dinner one of the guests, who completely give up meat, fish, seafood and whole milk, just coincided.
I am well aware that there are fresh radishes in a nearby supermarket or large grocery store all year round. But that perception seasonally appearing on the shelves of products that had been grafted to me (and not only to me) in the distant childhood, allows you to put a confident and bold equate these simple vegetables and the arrival of spring with its warmth, after a long winter with its cold weather and wet weather .
When I first prepared this pudding, asparagus in Korean, I never would have thought that it would be among my most favorite dishes. Moreover, the spouse, which is always wary of some novelty in the usual diet meals, fully and completely approved the unsophisticated, but very tasty snack, asking to repeat. Therefore, today I will move quickly from words to deeds, and prepare this asparagus in Korean.
One of the most popular culinary delights of our country is considered to be vinaigrette. Even abroad this diner dish is incredibly popular. It can be used as a separate dish, especially if you follow a diet or fasting.
I have this simple and demanded (in season), vegetable salad is strongly associated with the spring warmth and bright sun. And it is not the ingredients (they are quite commonplace, and are available year round), and in this manifestation of awakening from hibernation nature.
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