Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Armenian celery and pepper salad with mushrooms (salade armenienne)
4 servings
Finely chop and fry the mushrooms over high heat in vegetable oil. Add garlic and pork lard crushed in a mortar, cut into small cubes. Fry for another 2-3 minutes. Pour in the wine, heat to a boil, allow to boil for 1 minute, and then reduce the heat to low and keep on fire for another 5-7 minutes. Put the parsley. Stir, remove from the heat, salt to taste and cool. Peel the celery roots and cut together with the pepper into small straws. Put in a salad bowl, pour dressing, salt and stir. When the mushrooms have cooled, put them on top of the salad. Serve the salad cold. Keep in the refrigerator before serving, but do not let it freeze, otherwise the salad will lose its aroma.
Finely chop and fry the mushrooms over high heat in vegetable oil. Add garlic and pork lard crushed in a mortar, cut into small cubes. Fry for another 2-3 minutes. Pour in the wine, heat to a boil, allow to boil for 1 minute, and then reduce the heat to low and keep on fire for another 5-7 minutes. Put the parsley. Stir, remove from the heat, salt to taste and cool. Peel the celery roots and cut together with the pepper into small straws. Put in a salad bowl, pour dressing, salt and stir. When the mushrooms have cooled, put them on top of the salad. Serve the salad cold. Keep in the refrigerator before serving, but do not let it freeze, otherwise the salad will lose its aroma.
sweet or canned pepper 200 g, parsley greens - 1 tbsp. spoon, celery root - 200 g, garlic - 1 wedge, lard - 2-4 pieces, fresh mushrooms - 200 g, vegetable oil - 2 tbsp. spoons, dry red wine 1 glass, salad dressing - 2 tbsp. spoons
