Lettuce cups with vegetables
8 servings
15 minutes
Lettuce cups with vegetables are a light and refreshing dish that embodies the simplicity and elegance of European cuisine. They consist of crispy lettuce leaves filled with pickled vegetables and a delicate sauce made from fermented milk and yogurt. This presentation makes the dish not only aesthetically pleasing but also convenient to eat. The lettuce adds freshness, while pickled fennel, beetroot, and radish provide a tangy flavor with a slight acidity. Aromatic notes of cilantro and mint enhance the experience, turning each bite into a harmony of flavors. This dish is perfect for a light dinner or festive table, impressing with its exquisite appearance and balance of tastes.
1
To prepare lettuce cups with vegetables, mix apple cider vinegar, white wine vinegar, 1 tablespoon of salt, and ½ cup of water in a large bowl.
- Apple cider vinegar: 0.3 glass
- White wine vinegar: 2 tablespoons
- Salt: 1 tablespoon
2
Add fennel, shallots, beetroot, radish and let it sit for 10 minutes, then strain.
- Fennel: 0.5 head
- Shallot: 1 head
- Baby beetroot: 1 piece
- Radish: 2 pieces
3
Whisk the ryazhenka, yogurt, and lemon juice in a small bowl; season the sauce with salt and pepper.
- Ryazhenka (fermented baked milk): 0.3 glass
- Plain (natural) yoghurt: 0.3 glass
- Freshly squeezed lemon juice: 1 tablespoon
- Ground black pepper: to taste
4
Pour some sauce over the salad leaf, then place the vegetables, cilantro, and mint on top. Serve at the table.
- Cilantro (coriander leaves): 0.5 glass
- Lettuce leaves: 3 bunchs
- Mint leaves: 17 g