Cold, time for two. And by two I mean you and the heartwarming boiled salad you will prepare today. Or is it only me that I tend to eat so many boiled salads during the cold months; boiled zucchini/broccoli/greens you name it, I love them. With that said I will show you an easy salty and sour sauce you can make to top your salad, which can also replace all the mayonnaisethat goes into potato salads nowadays and it's not the healthiest thing to consume in big quantities (unless it is a homemade one). This sauce will bring the flavor out of the boiled vegetables without oveloading them, trust me.
You will need (for topping a salad):
- ½ tsp Dijon mustard or homemade mustard
- 2 scallions
- 1 ½ juicy lemons
- 2 tablespoons of virgin olive oil
- 2 medium pickled cucumbers
- freshly ground pepper and a pinch of salt
Chop finely the scallions, the capers and the pickled cucumbers and add them in a small jar together with the mustard, olive oil, the lemon juice, the grounded pepper and dill. Close the lid and shake well until the mixture becomes homogeneous. Try and add salt if needed and top your salad with it.
We added a bit of homemade pickled sea fennel on top, but if you don't have some, how about some pickled purslanes?
And before I wish you bon appetit, what toppings do you use on your boiled vegetables? I am so curious to know, spill the beans in the comments below if you want. xoxo