Sole Salad Recipe
Ingredients
4 carrots
1 green pepper, sliced
1/2 cucumber, cubed 1/2
2 green onions, chopped
4 cooked, diced potatoes, chilled
1 lb. cooked sole, cubed, chilled 500 g
1/2 c. vegetable oil 125 mL
2 Tbsp. lemon juice 30 mL
2 Tbsp. Dijon mustard 30 mL
1 egg yolk
2 Tbsp. fresh dill weed 30 mL
1/2 tsp. salt 2 mL
1/2 tsp. black pepper 2 mL
Directions
Cut the carrots into thin strips and combine in a large bowl with the green pepper, cucumber, onions and potatoes.
Toss together until well combined.
Add the cubes of sole and mix gently.
Refrigerate.
Beat together the remaining ingredients into a dressing.
Add to the vegetables in the large bowl and mix thoroughly.
Refrigerate, covered, for at least 2 hours before serving.
Toss together until well combined.
Add the cubes of sole and mix gently.
Refrigerate.
Beat together the remaining ingredients into a dressing.
Add to the vegetables in the large bowl and mix thoroughly.
Refrigerate, covered, for at least 2 hours before serving.
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