Vegetarian herring under a fur coat, or vegetarian “herring under a fur coat” – this salad is worth special attention. For it has a lot of advantages – an excellent taste, beautiful presentation, ease of preparation, available products.
And the presence of seaweed in the salad increases its nutritional value. The benefits of sea kale are obvious because of its rich composition, because it grows in the sea and enriched with all the useful macro-and micronutrients. In addition, sea kale is a low-calorie product.
In 100 grams of seaweed contains:
Protein – 0.9 mg;
Fats – 0,2 mg;
Carbohydrates – 3,0 mg;
As well as a full vitamin complex of B group and vitamins A, D, E, C, important for the human body trace elements – iron, iodine, potassium, silicon, magnesium, sodium, sulfur, phosphorus. Following the sequence of preparation, you will get a wonderful salad that will please your loved ones and you.
Ingredients for vegetarian “herring under a fur coat”
Sea cabbage (ground in a coffee grinder) – 1 teaspoon (with a handful);
Purified water – 2 tablespoons;
Soy sauce – 4 tablespoons;
Eggplant (large) – ½ piece;
Beets (large) – 1 piece;
Carrots (large) – 1 piece;
Potatoes (large) – 1 piece;
Stem celery – 1 stem;
Sunflower oil – 2 tablespoons;
Dried herbs (oregano, marjoram, basil) – 1/2 teaspoon total;
Vegetarian mayonnaise – 5 tablespoons.
Vegetarian salad coat: preparation
How do we begin the preparation of the salad?
We put in a pot washed vegetables – potatoes, carrots and beets, pour water and cook until cooked (soft when pierced with a knife). While the vegetables are boiling, prepare the most important base for the salad.
Soak the seaweed with water until it is completely absorbed. When the water is absorbed, add 2 tablespoons of soy sauce to the cabbage and mix everything up. Peel celery stem from thin fibers, cut into small cubes, about 0.5 x 0.5 cm, add dried herbs and pour 2 tablespoons of soy sauce to it.
Peel eggplant from the skin, cut into 1 x 1 cm cubes and stew (not fry) with sunflower oil at medium temperature, stirring constantly, until the eggplant becomes soft. It is very important not to overcook the eggplant so that it retains the integrity of the pieces.
Combine the seaweed, eggplant, celery and dried herbs together and mix everything gently. We leave it to infuse. When the vegetables have boiled, cool and peel them, finely chop them, placing them in separate containers.
Next, proceed to the formation of the salad, in layers and in a certain sequence:
1st layer – on the bottom of the salad bowl we lay the potatoes and grease them with 2 spoons of mayonnaise.
The 2nd layer – evenly lay the seaweed with eggplant, celery and herbs.
The 3rd layer – lay the carrots and grease them with 1 spoon of mayonnaise.
The 4th layer – lay the beet, flatten it with a spoon and grease it with 2 spoons of mayonnaise.
If you want, you can decorate the top of the salad with fresh greens.
Have a nice meal, friends!
