Salad of lightly salted cucumbers and zucchini
4 servings
30 minutes
You need to prepare the lightly salted cucumbers for this salad yourself - detailed and simple instructions are given at the beginning. Recipe by the chef of the restaurant "Bor" Andrey Fedoseyev.
1
Place fresh cucumbers in a vacuum bag, add roughly chopped herbs (10 g each of dill, parsley, and cilantro), garlic, sea salt, and 5 grams of sugar. Mix well in the bag, vacuum tightly and leave for 2-3 hours. If there's no vacuum, mix in the bag and refrigerate for 10-12 hours.
- Cucumbers: 500 g
- Dill: 20 g
- Cilantro: 10 g
- Parsley: 20 g
- Garlic: 15 g
- Sea salt: 10 g
- Sugar: 13 g
2
Thaw the green peas, mix with olive oil and water, and blend until smooth. Then it's advisable to strain through a sieve for a smooth and uniform puree. Add salt and sugar to taste.
- Frozen green peas: 200 g
- Olive oil: 50 ml
- Water: 100 ml
- Salt: to taste
- Sugar: 13 g
3
Cut the lightly salted cucumbers into large pieces, slice the zucchini into thin strips, and dress with lemon juice.
- Cucumbers: 500 g
- Courgette: 150 g
- Chervil: 10 g
4
Place cucumbers on a plate, add pea puree, and top with zucchini. Sprinkle with sunflower and flax seeds, and decorate with fresh herbs.
- Cucumbers: 500 g
- Frozen green peas: 200 g
- Courgette: 150 g
- Flax seeds (linseed): 4 g
- Sunflower seeds: 4 g
- Chervil: 10 g
