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Summer salad (jardin d ete)
1 serving
In tomatoes (unbearable and better in the correct shape), cut the top and carefully spoon out the core. Boil hard-boiled eggs, cut across into halves and remove the yolks. Make minced olives soaked in milk, finely chopped parsley and dill greens and olive flesh from yolks. Fill with minced proteins. Make a mixture of fresh vegetables, finely chopped ham and shrimp (crabs or crayfish). Fill tomatoes with this mixture. Put the unfarched half of the egg on top. Cut the leaves of green salad and green pepper into narrow strips and make your own different bedding from this green mass, on which to place tomatoes. Put sprats, peeled from heads and bones, crosswise on top of the egg.
In tomatoes (unbearable and better in the correct shape), cut the top and carefully spoon out the core. Boil hard-boiled eggs, cut across into halves and remove the yolks. Make minced olives soaked in milk, finely chopped parsley and dill greens and olive flesh from yolks. Fill with minced proteins. Make a mixture of fresh vegetables, finely chopped ham and shrimp (crabs or crayfish). Fill tomatoes with this mixture. Put the unfarched half of the egg on top. Cut the leaves of green salad and green pepper into narrow strips and make your own different bedding from this green mass, on which to place tomatoes. Put sprats, peeled from heads and bones, crosswise on top of the egg.
eggs - 0.5 pcs., white bread - 1 piece, milk to taste, tomatoes - 1 pc., parsley greens - 1 tbsp. spoon, dill - 1 tbsp. spoon, olives - 2 pcs., vegetables - 1 cup, shrimp - 100 g, or river cancer - 100 g, ham - 10 g, sprat - 2 pcs., bell pepper green - 1 pc., Or crabs - 100 g, green lettuce - 10 g
