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 Warm Salad of Peas Recipe
Green salad is usually served raw, but it is delicious both grilled and steamed in oil. In this dish, it gives crispness and goes well with other vegetables. Salad is perfect as a light dinner or side dish.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Wash the green onions and cut them into thin rings. Put together with the peas and water in a saucepan or casserole dish and simmer over low heat, stirring until the peas are ready. It will only take a few minutes.
    Wash the green onions and cut them into thin rings. Put together with the peas and water in a saucepan or casserole dish and simmer over low heat, stirring until the peas are ready. It will only take a few minutes.
  2. Wash the salad, dry it and cut it not too thinly. Add to the pan and, stirring, let it boil for half a minute or a minute. The salad should partially soften, and partially remain crispy. If you use Peking cabbage, then start cooking it at the same time as the peas.
    Wash the salad, dry it and cut it not too thinly. Add to the pan and, stirring, let it boil for half a minute or a minute. The salad should partially soften, and partially remain crispy. If you use Peking cabbage, then start cooking it at the same time as the peas.
  3. Remove from heat, add butter and stir it with vegetable juice to make a light emulsion sauce. Season the dish with salt and pepper, sprinkle with fresh lemon juice and serve immediately.
    Remove from heat, add butter and stir it with vegetable juice to make a light emulsion sauce. Season the dish with salt and pepper, sprinkle with fresh lemon juice and serve immediately.
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