MIXED VEGETABLES SALAD
Macédoine
Ingredients600g of carrots400g of turnips
200g of french beans 200g of garden peas MAYONNAISE SAUCE: 2 egg yolks 20g of mustard 30cl of olive oil a little bit of vinegar DRESSING: Salt Cayenne spice |
Directions
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Did you know?
This name first appeared in France at the end of the 19th century in
reference to Macedonia, the ethnic groups of which used to show as a mix of
colors on erstwhile maps. The "Macédoine de légumes" is dubbed
"russian salad" in Italy, Serbia and Bulgaria, "french
salad" in the Balkans and "eastern salad" in Romania and
Moldavia.
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It's healthy (or not) because...
Benefice of the vegetables: carots, turnip, French
beans, peas.
Vitamines contribution → avoid oxydation of the cells and makes easier the iron absorption. English cooking style (Cuisson à l'anglaise): set the chlorophyll of the French beans and of the peas: no need to add fat. However the vitamines of the B and C groups and the minerals will disolve in the water. Significant lipid contribution: oil in the mayonnaise + egg yolk. |
Hints
Quickly refresh the vegetables in
order to keep as much as posible the vitamines.
Make rather short cooking so that the vegetables remain crispy.
Quickly consumme the mixed vegetables salad so that you do not loose to much vitamines of the vegetables.
The paprika spices the mixed vegetables salade.
The salt enhances the taste. However it has to be used moderatly in your preparation.
In order to decrease the lipid contribution you can make your mayonnaise by replacing the oil with cottage cheese and the eggs yolk by hard boiled eggs. Please notice that the white of the eggs bring proteins. Mix the hard boiled eggs with mustard, salt and cottage cheese. Thus you have a sauce with a Little bit of fat.
Make rather short cooking so that the vegetables remain crispy.
Quickly consumme the mixed vegetables salad so that you do not loose to much vitamines of the vegetables.
The paprika spices the mixed vegetables salade.
The salt enhances the taste. However it has to be used moderatly in your preparation.
In order to decrease the lipid contribution you can make your mayonnaise by replacing the oil with cottage cheese and the eggs yolk by hard boiled eggs. Please notice that the white of the eggs bring proteins. Mix the hard boiled eggs with mustard, salt and cottage cheese. Thus you have a sauce with a Little bit of fat.