European
Netherlands - Side Dishes
beetroot Salad Dutch
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 400g Fresh salad greens or diced vegetables
- • 50ml extra virgin olive oil
- • 20ml vinegar or lemon juice
- • salt
- • and fresh herbs
Preparation Steps
1
Phase 1
Preparation: Wash, peel, and chop the ingredients into uniform portions.
2
Phase 2
Cooking: Sauté the aromatics in butter or olive oil until fragrant, then incorporate remaining ingredients and simmer gently until tender.
3
Phase 3
Seasoning: Adjust seasoning with sea salt, cracked black pepper, and fresh garden herbs.
4
Phase 4
Plating: Serve steaming hot with traditional regional accompaniments.