- For one person
- Parsnip baked in Russian stove - 10 g
- Zucchini - 15 g
- Broccoli - 15 g
- Marinated tomatoes - 15 g
- Bell peppers of different colors (black, red, yellow) - 30 g
- Golden beetroot slice - 5 g
- Radish slice - 2 g
- Kale - 10 g
- Dried yellow tomatoes - 20 g
- Thin cut carrot (purple and white) - 5 g
- Fresh lettuce - 15 g
- Verdure - 2 g
- Dressing for lettuce - 10 g
- For dried tomatoes:
- Yellow tomatoes - 100 g
- Sugar - 10g
- Salt - 10 g
- Garlic - 20 g
- Herbs - 5 g
- Olive oil - 30 g
- Total - 50 g
- For marinated tomatoes:
- Ripe red tomatoes - 1 kg
- Hot green peppers - 100 g
- White onion - 50 g
- Parsley - 20g
- Sugar - 20 g
- Salt - 10 g
- Vinegar - 10 g
- Oil - 20 g
- Total - 550 g
- For lettuce dressing:
- Finely cut fried wheat - 100 g
- Wine vinegar - 20 g
- Oil - 300 g
- Salt, pepper, sugar – to taste
Garden salad recipe by Ivan and Sergey Berezutskiy
Ivan and Sergey Berezutskiy
21st May 2018
Garden salad recipe by Ivan and Sergey Berezutskiy
Garden salad recipe by Ivan and Sergey Berezutskiy chef owners of Twins Garden in Moscow
Ingredients
Method
Bake parsnip in Russian stove
Cut and grill zucchini and broccoli
Cut the rest of the vegetables
Add the juice from marinated tomatoes
Mix lettuce and the dressing
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