Sauce "Aioli", but without the garlic, this whisk 2 egg yolks, 1 tsp mustard "Dijon" and drop by drop add olive oil about 2-3 tbsp when the mixture reaches a homogeneous emulsion, add a few drops of lemon
Saucemix lemon juice 2 tbsp with 1 tsp mustard, then add 1 tbsp olive oil
Saucea real taste of "Provansal": 1 tbsp mustard, juice of half a lemon RUB with 1 tsp. sugar 3-4 hard-boiled yolks of quail eggs
Instructions
Grate the apple and avocado on a grater in equal proportions.
And very quickly prepare the lemon-mustard dressing.
To do this, whisk 2 tablespoons of lemon juice with 1 tsp of mustard, then add 1 tablespoon of olive oil.
Season with avocado and apple.
An incomparable combination, with your eyes closed you will never guess what you are eating!
Cancer sauce "Aioli" is refueled.
Squeeze the avocado and apple halves a little and put them in a ring on a plate,
the second half, without squeezing, put
on top, put a finely chopped tomato without seeds on top.
For salad dressing, prepare the Provencal sauce: 1 tablespoon of mustard, the juice of half a lemon, rub with 1 teaspoon of sugar and 3-4 egg yolks of boiled quail eggs.
Add drops of olive or vegetable oil, pepper, salt - to taste.
Rub the egg whites 2-3 times through a fine grater and add to the sauce, as well as a handful of chopped capers.
Before serving, hold the salad in the refrigerator, then remove the rings, decorate with herbs, eggs cut in half, capers and pour the Provencal seasoning, sprinkle with pine nuts.
