Three Layer Salad Ingredients
- Olive oil
Ingredients for Potato Layer
- 4 large potatoes
- White pepper
Ingredients for Carrot Layer
- 3 carrots
- Materials for Beet Layer
- 2 beets
Ingredients for Green Oil
- Two fingers missing from 1 glass of olive oil – 100 grams
- ½ bond parsley – 50 grams
- 5 – 6 branch spring onions spring onions – 25 grams
Ingredients for over
- 1 handful of walnuts
- ¼ vineyard parsley
Boil potatoes, carrots and beets.
Peel the potato shells.
Grate your potatoes with the thin side of your grater.
Add the nutmeg, salt and white pepper.
Peel the carrots.
Put into a mixing bowl, add salt and crush thoroughly.
Peel the beets.
Place in a mixing bowl and grate with the thin side of the grater.
For Green Oil;
In a rondo, olive oil, parsley and spring onions thoroughly pull.
Put it in a saucepan and heat to a point that will not burn your finger over very low heat.
Take it to a container and place it in an iced bowl.
This process allows your oil to cool quickly and to get consistency.
Spread 1/5 of the mashed potatoes on the base of the bowl you will serve.
Add the beets and spread well.
Add the carrot puree on the beetroot and spread thoroughly.
Then add the remaining mashed potatoes and spread them to the plate with a spatula and remove to the refrigerator.
Once your salad has cooled down, turn it over to the plate you will serve.
Finely chop walnuts and parsley.
Place it in the middle of your salad.
Hover over the green sauce you prepared and serve.