Spring salad with cheese

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Chop the moro and herbs.

3. STEP 3

   

   Cheese and tomatoes cut into cubes

4. STEP 4

   

   Place chopped greens and vegetables in a bowl

5. STEP 5

   

   Sauce ingredients

6. STEP 6

   

   Prepare the sauce in a separate bowl

7. STEP 7

   

   Squeeze the garlic.

8. STEP 8

   

   Add sesame seeds, squeezed garlic and sauce to a bowl with vegetables

9. STEP 9

   

   Mix

10. STEP 10

    

    Place in a salad bowl and decorate to taste

Comments on the recipe

Magnago

30.10.2023

4.8

Anahit, of course, I was immediately interested in the Morol salad! I'm trying to relate it to something familiar to me. Is it in the photo or not?

Anahit

30.10.2023

4.6

It is Magnago, and when we say green salad we mean Morole. At the market we say: “Please give me some morol,” but I haven’t seen how it grows.

Magnago

30.10.2023

4.5

Wow, it's just amazing!!! Anait, if you and I haven’t messed anything up, then this plant is... chard! Those. not a salad, but a relative of the beet! I love it very much, but I used to use everything boiled (about the same as spinach), this is the first time I’ve seen a recipe with raw spinach. As soon as the Italian soil starts growing in the spring, I will definitely try to prepare your salad with the “correct” chard. In the meantime, I'm making it with Romanesco (this is a long-leaf lettuce). I've already eaten twice!

Shura

30.10.2023

5

Friends, I greet you! Anahit, your salad, like the spring sun, brought a smile and made me want to eat it, the sesame seeds still resemble the last snow, and the green lettuce leaves are already offering themselves up to try with Senor Tomato. Cheese, I think any kind of cheese will come in handy here, right? It looks very beautiful at this time of year and there are quite a few people who want it))) I grow both leaf and head lettuce, I wonder if this lettuce will grow in our region, it is likely that yes, lettuce is not such a delicate green , will get used to any conditions, since you and Mag praise it so much, I’ll look for these seeds in my stores.

Anahit

30.10.2023

4.5

Mangago, (don’t get confused, Kutuzov!). The marol that I know may be from the beet family (although unlikely), but it is used only in its raw form. Maybe they look like the photo, oh, it’s a pity that I don’t have it now, otherwise I would have photographed it in full height. It is not clearly visible in my ingredients. I somehow didn’t think that it could be called differently. But, I think it’s still called marol (a or o?) and look it up on the net.

Anahit

30.10.2023

4.8

Yes, it’s simply an irreplaceable green for us in the spring and autumn, and then it’s sold in abundance, but now only in greenhouses and in supermarkets, as well as tomatoes or peppers and other greens. Shura, for some reason I’m sure that it should take root with you, ask in seed stores. Its upper part, if you can say the stalk, is bitter, but they say it is healthy, but I need it to be tasty, and I cut it off and wash it well, as you can see in the photo.

Shura

30.10.2023

4.5

Okay, Anahit, I'll look...