Vegetable salad with arugula spaghetti
Light summer vegetable salad with cottage cheese and arugula spaghetti
Ingredients
| SALATE: |
| cottage cheese 100 g |
| sour cream 1 tbsp. |
| garlic 1 clove |
| olive oil 100 g |
| sweet pepper 1 pc |
| lettuce leaves 1/2 bunch |
| tomato 1 pc |
| carrot 1 pc |
| dried garlic a pinch |
| paprika a pinch |
| salt to taste |
| ground black pepper to taste |
| ARUGULA SPAGHETTI: |
| arugula leaves 150 g |
| salted chicken broth 80 g |
| agar-agar 3 g |
| REQUISITE: |
| ice 0.5-1 kg |
| syringes (at least 50 ml) 2 pcs |
| silicone tube (or drip tube) |
Instructions
Step 1
Place the arugula leaves in the blender bowl, pour in the stock and whisk until smooth. Then pour the mixture into a saucepan, add the agar-agar and, stirring constantly, bring to the boil. Using a syringe, fill a silicone tube with the mixture and cool it in ice water. Then use a clean, dry syringe to blow the spaghetti out of the tube.
Step 2
Mix the cottage cheese, sour cream, grated and dried garlic, paprika, salt, pepper and form balls.
Step 3
Cut the pepper into large cubes, cut the tomato into slices, cut the carrots into several pieces. Combine the vegetables, add olive oil, salt, pepper and lettuce. Stir and arrange in a mound on a plate. Place the arugula spaghetti and the curd ball next to it.
Step 4
Decorate the dish according to your taste.
