Salad of Tomatoes and Eggs with Walnut Sauce
Cooking time: 30 minutes
Difficulty: Simple recipe
Recipe yield: 6 servings
Moroccan Food Recipes
Salad of Tomatoes and Eggs with Walnut Sauce – Moroccan cuisine, recipe for cooking, at first glance it seems that this Moroccan salad is very simple, but the sauce that is made for the salad makes it richer, more satisfying and gives the tomato salad an additional pleasant taste and aroma. The composition of the sauce includes a large amount of greens, and the greens are different - this is cilantro, and parsley, and dill. Such a Moroccan salad can be put on a large plate or placed in portioned bowls, or even ice cream makers.
Salad of Tomatoes and Eggs with Walnut Sauce Ingredients
Salad of Tomatoes and Eggs with Walnut Sauce Recipe
For the Moroccan recipe tomato and egg salad with walnut sauce, peel the garlic, wash the peppers and remove the seeds and membranes. Wash and lightly dry the greens, the amount of nuts in the ingredients is indicated already in a peeled form. Twist the prepared products through a meat grinder with a fine sieve, add salt, vinegar, water and mix until a homogeneous mushy mass.
Hard-boil eggs, peel and cut into thin layers, it is best to do this on an egg cutter. Wash the tomatoes, dry and cut, as well as eggs, into thin layers.
Put sliced tomatoes and eggs in layers in a salad bowl, and pour prepared peanut sauce on top. Decorate salad with greens, you can use any that is part of the nut sauce and bring to the table.
