SALAD
* 1 can (15 ounces) corn
* 1 pound cooked green peas
* 1 pound cooked green beans, or 1 can French-style cut
* 1 pound carrots, peeled, cooked, diced
* 1 pound cooked beets, diced VINAIGRETTE
* 1/4 cup chopped onions
* 1/4 cup chopped parsley
* ground pepper to taste
* 1/3 cup white vinegar
* 1/2 cup olive oil
* salt to taste In Europe, especially Spain it is more common to use mayonaise not vinaigrette.
* 2 whole eggs or 2 yolks and 1 egg
* 250 ml olive oil
* salt and pepper to taste
* dash of lemon juice or vinegar, optional
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| - SALAD
* 1 can (15 ounces) corn
* 1 pound cooked green peas
* 1 pound cooked green beans, or 1 can French-style cut
* 1 pound carrots, peeled, cooked, diced
* 1 pound cooked beets, diced VINAIGRETTE
* 1/4 cup chopped onions
* 1/4 cup chopped parsley
* ground pepper to taste
* 1/3 cup white vinegar
* 1/2 cup olive oil
* salt to taste In Europe, especially Spain it is more common to use mayonaise not vinaigrette.
* 2 whole eggs or 2 yolks and 1 egg
* 250 ml olive oil
* salt and pepper to taste
* dash of lemon juice or vinegar, optional
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dbkwik:recipes/pro...iPageUsesTemplate
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abstract
| - SALAD
* 1 can (15 ounces) corn
* 1 pound cooked green peas
* 1 pound cooked green beans, or 1 can French-style cut
* 1 pound carrots, peeled, cooked, diced
* 1 pound cooked beets, diced VINAIGRETTE
* 1/4 cup chopped onions
* 1/4 cup chopped parsley
* ground pepper to taste
* 1/3 cup white vinegar
* 1/2 cup olive oil
* salt to taste In Europe, especially Spain it is more common to use mayonaise not vinaigrette.
* 2 whole eggs or 2 yolks and 1 egg
* 250 ml olive oil
* salt and pepper to taste
* dash of lemon juice or vinegar, optional Lighlly whist eggs adding oil a drop at a time, increasing to a steady stream as mixture emulsifies. and salt, pepper and lemon juice or vinegar to taste, without breaking the emulsionl
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