Many parents are worried that their children refuse to eat vegetables, on the one hand, there is a problem of eating habits, on the other hand, vegetables are indeed not easy to make delicious taste. Since ancient times, chicken, duck and fish meat has been synonymous with delicious food, and only the poor class with poor living conditions have to be associated with turnip greens. It seems that no parent has ever heard of a parent complaining that their children refuse to eat ice cream, refuse to eat hamburgers, and refuse to eat braised pork. So, how can you make seemingly dull and tasteless vegetables, especially fresh vegetables, look pleasing to the eye, eat them with a fragrant mouth, and make diners of all sizes addicted? The vinaigrette fresh vegetable salad introduced below is a good example. Vinaigrette is a classic French salad dressing with very simple ingredients of olive oil, vinegar, mustard, salt and black pepper, carefully selected to create a refreshing and refreshing taste experience that makes the bland leafy greens burst out of the mouth with an irresistible charm.
1) 60 g of virgin olive oil 2) Cider vinegar (Apple Cider Vinegar) 20 g 3) Dijon Mustard (Dijon Mustard) or English Mustard (English Mustard) 20 g of Dijon mustard is softer and contains white wine vinegar, while English Mustard is more spicy. Mustard sauce not only plays a role in flavoring vinegar, it is also a good emulsifier in itself, allowing olive oil and cider vinegar to better blend together. 4) 1/4 teaspoon salt 5) Freshly ground black pepper 1/4 teaspoon 6) Fresh vegetable leaves 150 g 7) 1/2 cucumber
Mustard needs to be tasted in advance, and if it feels too spicy, it needs to be reduced. 2. The mixed oil and vinegar sauce should also be tasted, and its flavor should be known in mind, so as not to pour a lot on the plate at once, resulting in excessive seasoning. 3. The vinaigrette can be added to the favorite ingredients, such as garlic paste, miso sauce, etc., and various components can also be adjusted appropriately, for example, lemon juice or balsamic Vinegar can be used instead of cider vinegar, but the ratio of vinegar, lemon juice and olive oil should be maintained at 1:3.
1. Prepare all ingredients to make vinaigrette, 60 g olive oil, 20 g cider vinegar, 20 g mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Put the mustard in a small bowl first, then add the cider vinegar, stir well, then add 60 grams of olive oil and stir well. Finally, add salt and black pepper, stir well and the vinaigrette is ready.
3. Wash the cucumber, cut off the ends, and then use a shaving knife to cut into a long strip along the direction of length.
4. Put the cut cucumber and fresh vegetable leaves on the dinner plate, pour the appropriate amount of oil and vinegar juice, stir well, and the fresh vegetable salad with a fresh and refreshing aftertaste is finished.
Selected from the book "Foreign Fast Food Handbook", all rights reserved.