Summer Vegetable Salad (Kesäkeittosalaatti)
recipe

A refreshing and vibrant salad featuring seasonal vegetables, topped with a creamy blue cheese dressing.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 4 small baby carrots
- 1 small cauliflower
- 6 small new potatoes (Annabelle)
- 1 dl fresh sweet peas
- 6 radishes
- 6 small tomatoes
- 50 g blue cheese (e.g. Saint Agur)
- 0.5 dl heavy cream
- 50 g spinach
- 1 spring onion with greens
- Fresh dill, chopped
- Fresh parsley, chopped
- "1-2-3" pickling brine
Instructions:
1. Wash, scrub, and peel the vegetables.
2. Slice the carrots and separate the cauliflower into florets.
3. Bring salted water to a boil in a pot and cook the carrots for 7 minutes. Then add the cauliflower and cook for an additional 7-8 minutes.
4. Use a slotted spoon to transfer the vegetables to the pickling brine to soak.
5. Boil the new potatoes in salted water, then cool them in ice water.
6. Blanch the peas in the same boiling water for 3-4 minutes, drain, and cool in ice water.
7. For the blue cheese cream, melt the cheese in the microwave and mix it with the heavy cream. Whip until fluffy.
8. Spread the spinach on four plates, add the cooked vegetables, and sprinkle with dill and parsley.
9. Top each serving with the blue cheese cream and serve immediately.
Nutritional Information (per serving):
Calories: 250
Protein: 8g
Fat: 18g
Carbohydrates: 18g
Fiber: 4g
Sugar: 3g

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