Two rich salads / day

« Spring is coming! » with Turkish peas

Great salads that are easy and rich at the same time. You have to look with Turkish peas – if you like to soak and cook yourself, safely, but if you use the purchases, it is desirable to find your favorite brand, because sometimes the peas are too hard, but sometimes you can do the best taste.

Cooking time: 10 minutes

Complexity: gently

Quantity: 3 servings

Components

• 200 g canned Turkish peas
• 1 small celery stem 1 tbsp. k. pickle
• bundle of fresh parsley
• Bunte for Greens for serving an egg for serving (if desired)

Sauce

• 1 small red onion 2-3 tbsp. k. olive oil ½ -1 tsp. Dijon mustard 1 tsp. lemon juice
• salt, sugar and pepper to taste

Salads are variable – fresh cucumbers can also be added, other greens instead of parsley, everything at the discretion!

Cooking

1. The onion is very detailed. Pour olive oil into a small bowl, add lemon juice and mustard, and beat everything in a homogeneous sauce.

2. Pieber over a pinch of salt, sugar and freshly ground black pepper. Mix everything and taste or need to be supplemented yet. Pour the chopped onions, mix again and leave to tighten.

3. The asparagus cut the woody ends, cut themselves into about 2 cm pieces and place in boiling salt water for three minutes. Then rinse under very cold water, drain and rub in a salad bowl.

4. Add Turkish peas, capers, finely sliced ​​celery stem and chopped parsley. Stir, add the prepared sauce, mix again, pieber salt and pepper to taste.

5 Serve with boiled egg if you like (very compatible!).

« Talk Day » with beans and vegetables

These salads can also be served warm if it tastes better because the peppers are fried and the Romanesko cauliflower is steamed. But no fault is cooled! Surface recipe should be looked for at the other salad recipe.

Cooking time: 20 minutes (if the beans are already cooked)

Complexity: not hard

Quantity: 3 servings

Components

• about 2 handfuls of boiled beans
• 1 yellow pepper
• baking olive oil
• a bit aromatic balsam ½ or ¼ of a small Romanesko cauliflower (can also be ordinary or broccoli)
• Salad Sauce (see at the other recipe!)
• salt and freshly ground black pepper to taste
• Rukola’s leaf for serving

If you do not taste rucola, you can choose other greens at your liking, but you can’t do without greens on the spring threshold!

Cooking

1. Can use canned beans, but this time I cooked myself. Do it: the beans are soaked in cold water overnight, then add the water to cover and another two fingers width. Boil under the lid for about 50 minutes (look from the type of bean, the water can be supplemented as needed), and then most importantly – when the beans are ready, the liquid is not drained, but leaves the beans cool in it. In this way, they will meet similar to canned.

2 In a pan in heated oil, fry the chopped peppers until soft. In the end, sprinkle with salt, rolled with balsamic, stir and put on the sidelines.

3 In the meantime, steamed cauliflower will also be ready – before it is divided into rosettes, sprinkled with salt and steamed in a saucepan with a lid for about 5-7 minutes.

4. All salad ingredients are placed in a bowl, pour the sauce (recipe at the other salad!), Stir, add salt and pepper to taste.