Salad Of Peeled Tomatoes

Salad Of Peeled Tomatoes

Ingredients:
2 leeks (white part only)
2 tablespoons olive oil

Directions:
Spices:
2 tablespoons finely chopped parsley, 10 fresh basil leaves, salt and ground black pepper
to taste
Way of preparation:
Drain the tomatoes and cut them into large pieces. Put them in a bowl for serving. Add the
chopped leeks, olive oil and the spices. Stir the salad and serve it.
Combines with:
Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,
potatoes, bread, pasta
9. SALAD OF PICKLED ONIONS
Ingredients for 4 servings:
6 large onions
For the marinade
Bay leaf, 1 clove, 5-6 peppercorns, salt to taste, 3 tablespoons wine vinegar
Spices:
2 tablespoons olive oil, a pinch of cinnamon, 2 tablespoons finely chopped parsley
Way of preparation:
Bring to a boil 1 liter of water along with the bay leaf, cloves, black pepper and salt to
taste. Cut the onion into slices. Put it in a pot and pour over with the hot marinade. Cook it
for 5 minutes. Remove the container from the heat and add the vinegar in it. Allow the
onions to stand in this mixture for 1 hour. Then drain well and sprinkle with olive oil,
cinnamon and parsley.
This salad is very suitable for fat pork or mutton.
Combines with:
Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,
potatoes, bread, pasta
10. VEGETABLES WITH HORSERADISH AND MAYONNAISE
Ingredients for 4 servings: