Nutritive and light on taste, the Brandenburg salad – creativity of German cuisine. Its universality can't but just please. It can be given both for dinner, and for lunch as snack and also it to taste not only to adults, but also children. On preparation no more than 15 minutes leave that will be very opportunely if uninvited guests appear suddenly.
It is required to you
- - a hard cheese (parmesan is ideal) – 200 grams;
- - apples (sweet-sour) – 1 piece;
- - pear – 1 piece;
- - almonds (fried, chopped) – 1-2 tablespoons;
- - yogurt (fruit or natural, it is possible to use sour cream) – 2 tablespoons;
- - mayonnaise – 40 grams;
- - mustard (not sharp, granular) – 1 tablespoon;
- - lemon juice – 2 tablespoons;
- - salt, sugar – to taste.
Instruction
1. We spread cheese on a cutting board and we cut straws about 2 - 3 centimeters in size, no more than 5 millimeters thick. For simplification of process it is possible to use a grater with large openings. We put the cut cheese in the prepared ware (salad bowl or a soup plate).
2. Apple and pear, previously having washed a baking plate flowing water, we clean from a peel. We cut fruit and we clean from sunflower seeds, deleting a core. Later, we cut straws and we put in a clean plate.
3. We take the following a lemon and by means of a knife we cut it on two halves. Lemon juice we need about 2 tablespoons therefore we squeeze out any of halves directly on fruit. All this is necessary in order that fruit didn't darken and there was a pleasant background aroma.
4. Almonds we wash a baking plate with flowing water and we clean from dirt. We put nuts in the deep vessel and we fill in them with boiled water what the peel would peel off. In 5 minutes accurately we drain water and after they cool down, we peel them. Then we roast in a frying pan on average fire till golden color, a scapula in due time overturning them that didn't burn. After frying, we crush a mortar or a knife to middle grinding or in the blender.
5. It is necessary to prepare gas station from yogurt, mayonnaise, mustard, salt and sugar further. We place all ingredients in a plate and we stir to uniform consistence. We allow sauce to infuse a little.
6. Salad is almost ready, it was necessary only to mix all ingredients, to fill them with sauce and to mix accurately.
7. It is desirable, to leave in the cool place for 10-20 minutes that ingredients became impregnated. But it isn't obligatory at all, salad can be served right after preparation.