May vegetable salad with tomatoes and asparagus
Ingredients
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The recipe Chef Zafferano restaurant Afghan Khankishiyeva
This easy salad with sweet Baku tomatoes is good in itself, but However, it can be submitted to the shish kebab and other meat dishes, it is perfect for a picnic.
1. Boil the asparagus for 3 minutes in boiling salted water. Chop coarsely.
2. Scald tomatoes, remove their skins, cut each into 4 pieces. Onions and tarragon chopped coarsely.
3. Mix all the vegetables in a salad bowl, except the tomato halves. It must be crushed, turned to the tomato puree and stir in the salad.
4. Prepare the dressing by mixing a teaspoon of wine vinegar with olive oil, add salt and pepper. Fill a dish of salt the need.
See the step by step master class cooking salad!
Translated by site: wday.ru
