Zucchini sliced salad
Zucchini, a delicious vegetable that is currently in season, can lose its delicious flavor when picked in ice water, so let it cool naturally after boiling. Onions can be soaked in water to remove the spicy taste.
How to make it
1
Slice the zucchini thinly vertically using a slicer, blanch it in a boiled bouillon, and let it cool naturally.
2
Coarsely rinse the onions and soak them in water to drain them. Chop the myogata roughly.
3
Toss the tomatoes, which have been chopped with the skin, and A.
4
Put 2 into 3 and mix.
5
Place zucchini on a plate, place 4 on top, and pour olive oil on top.
Materials 1 person
-
- zucchini
- 1/2
-
- Basic Bouillon
- 500cc
-
- Onion
- 20g
-
- Fruit tomato
- 3 pieces
-
- Myo
- 1/2 pieces
-
[A]
- garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Balsamic Vinegar
- 1/2 tbsp
-
- Lemon juice
- 1 tablespoon
-
- Sliced basil
- 4 sheets
-
- capers roughly
- 1 tablespoon
-
- Black olive quartz, unspread
- 6 pieces
-
-
Olive oil
finishing
Aldoino extra virgin
- 1 tablespoon
-
Olive oil
finishing
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
