To commemorate the first time Chen Zhishi put onions and carrots in a salad, a recipe was created. Although I saw that everyone in the kitchen already has some similar recipes, I think that Mediterranean salad is a classic. I will publish the ingredients I have seen and have all kinds of small experiences. 》》》》》》》》》 Mediterranean salad, this name should actually have something to do with the diet near the Mediterranean Sea. I also saw this name in Maiji. You can find this dish in any restaurant in Spain, but this dish is a bit autonomous. Because the restaurant is only responsible for putting the ingredients on the plate for you, you need to adjust it according to your taste, so usually, not only the plate is served, but also a seasoning rack: salt, olive oil, fruit vinegar or black Red wine vinegar. Then you need to mix it yourself and eat it slowly. The most common ingredients in the integrated salad will be: lettuce (not the iceberg kind), deep-sea fish in oil (the bonito is used in a bit of grade, that is, the fish that is made of wood fish, and it is usually tuna, Tuna), boiled eggs, white asparagus (esparragos blancos), onions, canned corn (sometimes available), and tomatoes. But these ingredients are all for personal preference, what to eat. Let me start ~
|Canned deep-sea fish|
|Vinegar (can be replaced with lemon juice)|
|All kinds of fruits and vegetables you like|
Cook the eggs in the pan
Wash the lettuce leaves first, then pick them into small petals and put them in a salad bowl. I do n’t like to use cut ones. I do n’t think you can use them without a knife.
Wash the tomatoes and cut them into pieces of the size that you can eat. Also slice the onions and cut them vertically, and they will become one by one. Then put it in the salad bowl
Cut the eggs and put them into the bowl
Add corn and then white asparagus
Put salt first, then vinegar (if there is oil in the canned fish), and finally pour into the canned fish. If there is no canned fish, put salt first, put vinegar, and finally olive oil.