Vegetable salad - a set of vegetables and a dressing to taste. But in this recipe, the most interesting thing is a poached egg, and the salad itself can be made from absolutely any vegetables that you like best. The most important thing is to cook poached poached correctly. This is what I will tell you about.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Vegetable salads - the most varied and numerous dishes, both in the choice of salad dressings and in the set of vegetables. It is important not to chop the selected vegetables very finely so that they do not let out their juice, but preserve their freshness and integrity. The food should be seasoned immediately before serving, so that the salad does not become watery. And to enrich the taste of vegetable salad and add additional satiety, you can add rye or white croutons. However, as I wrote above, the highlight of this dish is poached eggs.
The main component of the French version of cooking boiled eggs, poached, is that the eggs are boiled without the shell. And so that they turn out well, i.e. The yolk remains liquid, certain rules should be followed, and most importantly - always use eggs fresh. The classic way of making poached is boiling eggs in water. For this, salt and vinegar are added to the water so that the protein "grabs" and correctly envelops the yolk. But there is also a simpler option for their preparation, which 100% guarantees the correct consistency of poached poultry and a good result. I'll tell you about him today.
- Caloric content per 100 g - 87 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Lettuce leaves - 3 pcs.
- Cucumbers - 2 pcs.
- Tomatoes - 2 pcs.
- Green onions - bunch
- Eggs - 2 pcs.
- Olive oil - for dressing
- Salt - a pinch
Cooking poached vegetable salad
1. Wash lettuce leaves and wipe dry with a paper towel. Do this just before cooking, otherwise the leaves will become soft and lethargic and ruin the appearance of the food. For the same reason, dry the leaves well.
2. Wash and dry the cucumbers with a cotton towel. Cut off the ends and cut into half rings about 3 mm thick. Add them to the salad bowl.
3. Wash the tomatoes and wipe them off with a paper towel. Cut them into half rings or any convenient shape and add them to a salad bowl.
4. Wash and dry green onions. Chop finely and send to all vegetables.
5. Season salad with olive oil, a pinch of salt and stir.
6. By this time, you should have poached eggs ready. Therefore, do all the stages in parallel. To cook poached poached, take small silicone molds and gently pour eggs into them. The yolks should be complete. Place the molds on a sieve or colander and place them on a pot filled with water. The water level in it should be such that it does not touch the bottom of the sieve.
7. Place such a structure on the stove and boil water. Cover the eggs with a lid, simmer and simmer for about 3-4 minutes. Do not overdo them to prevent curdling the yolk. It should remain liquid in consistency.
8. Put the prepared salad into portioned plates and put an egg-shot for each eater.
See also the video recipe on how to make a salad with poached egg, tomatoes and mozzarella.
