Salad “November” Recipe
There are a lot of salads on the site, but they are all different, like fall leaves in autumn. Look at my version. On a sunny day, it is this kind of leaf fall that we admire.
Servings
4
Cook Time
10minutes
Servings
4
Cook Time
10minutes
Ingredients
Instructions
  1. Wash the tomato and cut into slices. Place on a serving platter. Peel the pumpkin and grate it on a Korean grater. Sprinkle the tomatoes.
  2. Wash the pepper and cut it into small strips. Put it out. Cut the onion into feathers and put it on the salad. (If you are going to use sharper varieties of onions, you should pickle them first to remove the specific flavor). Add capers, barberry berries.
  3. Mix olive oil with marinade sauce. Teriyaki, which is perfectly seasoned with this salad, will give a piquant taste.
  4. Add salt to the salad. Mix the oil thoroughly with the marinade sauce. And pour them over the salad.
  5. Garnish with parsley.
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