Green dressing for vegetables
6 servings
60 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Peel the onion and chop it finely.
- Onion: 1 head
2
Peel the garlic and pass it through a press.
- Garlic: 4 cloves
3
Combine onion and garlic and season with salt.
- Onion: 1 head
- Garlic: 4 cloves
- Salt: to taste
4
Wash the greens, dry them, remove the tough stems (remove the stems completely for basil).
- Parsley: 100 g
- Spring onion: 100 g
- Cilantro: 50 g
- Green basil: 30 g
5
Chop all the greens finely, salt them, and mash with your hands to release the juice.
- Parsley: 100 g
- Spring onion: 100 g
- Cilantro: 50 g
- Green basil: 30 g
- Salt: to taste
6
Place a large skillet or sauté pan over medium heat, immediately pour in all the oil, and add cumin and coriander.
- Olive oil: 200 ml
- Cumin seeds: 1 tablespoon
- Coriander seeds: 1 teaspoon
7
Roast until the aroma of spices appears (2 minutes).
- Cumin seeds: 1 tablespoon
- Coriander seeds: 1 teaspoon
8
Add onion and garlic to the spiced oil, reduce the heat to low, and sauté, stirring, until the onion and garlic are translucent (5 minutes).
- Onion: 1 head
- Garlic: 4 cloves
9
Pour hot oil with onion and garlic over the greens and mix. Let it cool.
- Olive oil: 200 ml
- Onion: 1 head
- Garlic: 4 cloves
10
The dressing can be left as is or blended. Pour the hot vegetables with the dressing and let sit for 7 minutes.
- Olive oil: 200 ml
