Salad “Masa-Barmasa”

Salad “MasaBarmasa

Ingredients


4 stalks asparagus
Zucchini 1 piece
Scallops 3 pieces
Cherry tomatoes 4 pieces
A mixture of spices “Kurikaki” 1 tablespoon
Sprouts green peas 5 g
Lemon juice 1 teaspoon
Olive oil 10 ml
Salt to taste
Vegetable oil 10ml
Ground black pepper to taste


Instruction:

1. Cut the zucchini with the skin. In summer vegetables, it still very soft and fresh, and you can leave, but I have a bitter winter. For cleaning you can use a grater to zest – will remain beautiful stripes, similar to watermelon. Cut zucchini in half, clean the core, and the remaining pulp is cut into slices as thick as a centimeter.
2. Potatoes with a knife to clean the asparagus stalks from the rigid skins that steals almost to the bud. Cut stems diagonally cuttings length of about 4 cm. Each of cherry tomatoes divided into five or six rings.
3. In a saucepan, boil a liter of water, a little salt the blanch it and vegetables: asparagus – three or four minutes, zucchini – about two. Vegetables with a slotted spoon to shift into ice water and let stand for a few minutes to stop the cooking and fix the color. Drain on paper towels.
4. The red-hot in a skillet vegetable oil and fry the scallops on it – on a minute on each side, that there was a golden crust. Remove from heat, cover and leave for a few minutes.
5. Slightly warm the asparagus and zucchini in olive oil – do not fry, namely to heat. Put the vegetables on the plate, from the top – the scallops and tomato rings. Sprinkle the salad with lemon juice, sprinkle generously with a mixture of Japanese spices “Kurikaki” and decorate pea sprouts.

Salad "Masa-Barmasa". Recipes: http://wonderdump.com/salad-masa-barmasa/

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