Seasonal Vegetable Salad

4 servings

20 minutes

Vladimir Chistyakov, brand chef of the Grace Bistro restaurant, shared the recipe with us.

Energy value per serving

• Calories: 511.3
• Proteins: 1.9g
• Fats: 50.2g
• Carbohydrates: 13.1g

Ingredients

• Carrot: 120 g
• Radish: 120 g
• Cucumbers: 120 g
• Tomatoes: 200 g
• Basil: 20 g
• Coriander leaves: 20 g
• Mint: 20 g
• Citrus dressing: 160 g
• Sea salt: 20 g
• Olive oil: 200 ml
• White balsamic cream: 4 tsp
• Lemon juice: 4 tsp
• Sugar: to taste

Cooking steps

1. Peel the carrot and slice it into thin rounds using a slicer or any other tool for thin slicing.

   Required ingredients:

   • Carrot: 120 g
   • Radish: 120 g

2. Cut the radish similarly to the carrot.

   Required ingredients:

   • Radish: 120 g

3. Then soak both vegetables in ice water - they will become crispy and beautiful.

4. Slice the cucumber into thin rings.

   Required ingredients:

   • Cucumbers: 120 g

5. Cut the sweet tomatoes into wedges.

   Required ingredients:

   • Tomatoes: 200 g

6. Put all the ingredients in a bowl.

7. Also add green leaves: basil, mint, cilantro. You can also use cicmat, tarragon, sorrel. More greens mean more freshness.

   Required ingredients:

   • Basil: 20 g
   • Coriander leaves: 20 g
   • Mint: 20 g

8. Prepare the dressing. For this, mix olive oil, balsamic cream, lemon juice, and sugar.

   Required ingredients:

   • Olive oil: 200 ml
   • White balsamic cream: 4 teaspoons
   • Lemon juice: 4 teaspoons
   • Sugar:  to taste

9. Mix all the salad ingredients with the dressing.

10. Sprinkle with sea salt. Serve!

    Required ingredients:

    • Sea salt: 20 g