Brazilian recipe
Salad With Golf Sauce (Salada ao molho golf)
A cool salad of cooked vegetables and surimi sticks, finished with creamy golf sauce for an easy starter or side.
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Ingredients
1 medium carrot
100 g green beans
6 cauliflower florets
10 preserved asparagus spears
8 processed fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon tomato sauce
Drops of lemon juice to taste
100 g green beans
6 cauliflower florets
10 preserved asparagus spears
8 processed fish sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon tomato sauce
Drops of lemon juice to taste
Where to find ingredients
Find carrots, green beans and cauliflower in supermarket fresh-produce sections or greengrocers. Surimi, preserved asparagus, light mayonnaise and tomato sauce are usually in the chilled seafood, tinned vegetable and condiment aisles.
Preparation method
- Defrost the fish sticks and cut them into smaller pieces
- Chop the carrot, green beans and cauliflower into even sizes
- Steam these vegetables or cook them in boiling water until tender, while keeping a firm texture
- Mix the mayonnaise, tomato sauce and drops of lemon juice in a small bowl until you have a smooth cream for the golf sauce
- Arrange the pieces of fish stick in the centre of a plate
- Place the cooked vegetables and asparagus around the fish sticks
- Serve the salad with the prepared golf sauce
Observations
This versatile recipe balances tender vegetables with the rounded flavour of a creamy sauce. Serve it as a starter or a side dish when you want something neat on the plate and simple to put together.
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