Polish Zucchini Salad Food

POLISH ZUCCHINI SALAD

Steps:

• Mix yogurt, dill, and garlic in a bowl; season to taste with salt. Gently stir in sliced zucchini.

ZUCCHINI SALAD

Steps:

• Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

SAłATKA JARZYNOWA: POLISH VEGETABLE SALAD

Steps:

• Wash all vegetables (potatoes, carrots, parsley roots and celeriac) thoroughly. Peel the celeriac, don't peel the rest.
• If the vegetables are large, cut them in large chunks. Place all vegetables into a large cooking pot.
• Pour in enough water to cover them all (stock would be even better!). Cover with a lid and set the heat on 'medium'.
• Cook vegetables until tender, but still firm - we don't want them to fall apart in the salad. Usually, 30 minutes is enough, but that will depend on the thickness of your veggies. You can monitor them by 'poking' with a fork from time to time. Once they're cooked, strain and leave to cool.
• As you wait, place eggs in the bottom of a saucepan. Fill the pan with cold water, just above the eggs.
• Bring the water to a boil, then reduce the heat to a minimum and continue cooking for 9 minutes.
• Remove the eggs from the pan and into a smaller bowl. Cover them with cold water and set them aside to cool.
• Peel the onion, and dice it finely, then move into a small bowl.
• Cover with boiling water and leave for 15 seconds.
• Use a sieve to strain the water off. Move the onions into a large salad bowl.
• Peel full sour pickles and cut off the ends. Dice them into small cubes.
• Squeeze out the excess juices with your hands and move the cukes into the salad bowl.
• Peel the apple and cut out the core. Slice just like the pickles. Add to the salad bowl.
• Peel cooked vegetables and gently dice them into cubes (mine are roughly sized at 0.3''/8 mm per side). Add to bowl.
• Peel the eggs, dice them as well. Add to bowl.
• Open a can of green peas, get rid of the liquid. Pour the peas into the bowl.
• Add in mayonnaise, sour cream, and mustard. Season with salt and pepper.
• Gently stir to combine - try not to mash the vegetables.
• If you have the time, refrigerate at least 30 minutes before serving.

POLISH SALAD

Steps:

• Peel potatoes,boil until tender,dice small.
• Dice carrots,celery,tomatoes,eggs,pickle, and onion.
• Peel and core apple. Dice. Add to carrot mixture.
• Mix together dressing ingredients.
• Combine dressing and vegetables and refrigerate at least 3 hours.

ZUCCHINI PANZANELLA SALAD

Steps:

• Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool., Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally., Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.