Green salad with potatoes and red onion(Featured Chef Dragan)
Dragan always dresses the salad while the potatoes are still warm — topli krompir upija ulje i limun mnogo bolje od hladnog. Hladni krompir ostaje gladak i blank, topli postaje aromatičan već u prvim minutima kontakta s prelivom. Nikad čekati da se ohladi pre prelivanja.
15m
25m
Without waiting
| Kategorija: | Salads |
| Godišnja doba | Leto |
| Tip kuhinje | Serbian cuisine |
| Oznake: |
Sastojci
Ingredients :
| 500 g potato (medium) |
| 1 head red onion |
| 1 bunch green salad |
| 4 tablespoons olive oil |
| 1 pcs lemon (juice) |
| salt and pepper to taste |
Oprema i alat
Green salad with potatoes and red onion Directions
- Wash the potatoes, boil them in their skins in salted water until soft, about 25 minutes.
- Peel the hot potatoes and cut into slices or large pieces.
- Odmah preliti maslinovim uljem i sokom limuna, promešati.
- Cut the red onion into thin half-rings, salt and leave for 5 minutes to soften.
- Wash the green salad and tear into larger pieces.
- Combine everything, season with salt and pepper, serve immediately or chilled.
Napomene
Pour while the potato is warm — cold potato does not absorb the dressing and remains tasteless inside.
Crveni luk soliti i čekati — so izvlači oštru gorčinu i luk postaje blagi i aromatičan.
Olive oil, not sunflower — olive gives a fruity aroma that pairs with lemon and potatoes.
Serve immediately or completely cold — at room temperature the green salad wilts and becomes unpresentable.
Nutritivne vrednosti
Po porciji 1 porcija = 1 tanjir
| Kilokalorije: | 165 kcal |
| Kilodžuli: | 691 kJ |
| Vlakna: | 3 g |
| So: | 0.6 g |
| Ugljeni hidrati: | 24 g |
| Šećer: | 3 g |
| Masti: | 7 g |
| Zasićene masti: | 1 g |
| Proteini: | 3 g |
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