Ingredients
6 Medium-sized tomatoes
3 Tablespoons olive oil
1/2 Tablespoons lemon juice
Salt and pepper
1 Tablespoon white vinegar
1/2 Cup carrot, peeled, diced, boiled
1/2 Cup potato, diced, boiled
1/4 Cup peas, boiled
2 Tablespoon parsley, chopped
2 Tablespoon dill, chopped
1/2 Cup mayonnaise
Black olive slices for the topping
3 Tablespoons olive oil
1/2 Tablespoons lemon juice
Salt and pepper
1 Tablespoon white vinegar
1/2 Cup carrot, peeled, diced, boiled
1/2 Cup potato, diced, boiled
1/4 Cup peas, boiled
2 Tablespoon parsley, chopped
2 Tablespoon dill, chopped
1/2 Cup mayonnaise
Black olive slices for the topping
Method
-Cut off tomato tops, spoon out the flesh to form a cup shape.
-Mix olive oil with the lemon juice and vinegar in a bowl, season with salt and pepper.
-Mix and season the carrot, the potatoes, and the peas with oil mixture.
-Add parsley and dill, stir.
-Add the mayonnaise while stirring until well combined.
-Arrange the tomatoes in the serving plate, fill with the vegetable mixture.
-Top with black olive and serve.
-Mix olive oil with the lemon juice and vinegar in a bowl, season with salt and pepper.
-Mix and season the carrot, the potatoes, and the peas with oil mixture.
-Add parsley and dill, stir.
-Add the mayonnaise while stirring until well combined.
-Arrange the tomatoes in the serving plate, fill with the vegetable mixture.
-Top with black olive and serve.
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