Salted fern salad

4 servings
4 hours

How to make salted fern salad? Prepare the products. The salad is prepared quickly enough, but the main ingredient will require preliminary preparation, this is Orlyak fern itself. It does not matter whether you salted it yourself or bought salted it, it must be soaked. Without such preparation, do not even try to cook, the salt level goes all the way to bitterness. Dry soy asparagus is also prepared in advance as described in step 4.

Put the salted fern in spacious utensils and fill with cold tap water. Water should cover the greens completely. Soak for 4-6 hours, periodically wash the fern and fill with fresh water. Of course, taste it. It took me 4 hours to taste the salt concentration. I soaked in the evening, and cooked in the morning. Therefore, she drained the water, washed it, let the water drain. Then she covered the cup with film and put it in the refrigerator.

Start cooking by slicing the vegetables, which you wash beforehand. Grate carrots on Korean grater. Cut the onion into quarters not very thinly so as not to burn. Bell pepper bars, fern cut about 4-5cm. Rinse the garlic and leave whole for now, but cook the press to be on hand. Rinse the greens and finely chop.

Everything will be prepared quickly, so arrange all the ingredients in advance in separate cups. I will add soy asparagus to the salad, it did not get into the general shot of the ingredients, as it was being prepared. Also soak dry asparagus for 2-3 hours, rinse and slice like fern. Then boil over a low heat, tossing into boiling water for 5-6 minutes. Rinse with cold water, let the water drain, as everything will be fried.

Only after preparing all the ingredients do you start roasting. Heat the pan, pour in 3 tbsp. refined vegetable oil. Over a moderate medium heat, fry the onions until transparent. Don't forget to stir.

As soon as the onion began to gold, it was time to add carrots, let it fry slightly.

Next, add the bell peppers, stir and pour in the Korean carrot seasoning. If necessary, pour more oil, vegetables should not be dry.

Add the fern. Squeeze the garlic through the press, mix.

Last add the soy asparagus. Stirring, warm everything up for a couple of minutes. Taste it, if desired, you can add hot pepper and, if necessary, add salt. I guessed with soaking fern and salt did not have to add.

Transfer everything from the hot pan to a deep salad bowl. Sprinkle the cooling vegetables with fresh herbs, mix.

Season with soy sauce, sprinkle with sesame seeds if desired. Serve cooled, the longer you stay in the refrigerator, the tastier it will become. A reasonable limit of up to 2 days, this is if you cook for an event in advance. In the family, it is usually eaten immediately, I let it brew for only 2-3 hours.

It is served as an independent dish or as an addition to dishes made of potatoes, pasta, meat, fish. . .