Ivan andSergey Berezutskiy
21st May 2018
Ivan andSergey Berezutskiy
Garden salad recipe by Ivan and Sergey Berezutskiy chef owners of Twins Garden in Moscow
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Ingredients
- 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
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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