Salted fern salad

Step-by-step cooking

1. Step 1:

   

   How to make salted fern salad? Prepare the products. The salad is prepared quickly enough, but preliminary preparation will require the main ingredient, this is the bracken itself. It doesn't matter if you salted it yourself or bought it salty, it needs to be soaked. Without such preparation, do not even try to cook, the salt level is off the scale right up to bitterness. Dry soy asparagus is also prepared in advance, as I will describe in step 4.

2. Step 2:

   

   Put the salted fern in a spacious bowl and fill it with cold tap water. The water should cover the greens completely. Soak for 4-6 hours, periodically rinse the fern and pour fresh water. Of course, taste it. It took me 4 hours to get the salt concentration to my taste. I soaked in the evening, and cooked in the morning. Therefore, I drained the water, washed it, let the water drain. Then she covered the cup with a film and put it in the refrigerator.

3. Step 3:

   

   Start cooking by slicing vegetables that you have previously washed. Grate the carrots on a Korean grater. Cut the onion into quarters not very thinly so as not to burn. Bulgarian pepper cubes, cut the fern about 4-5 cm. Peel the garlic, rinse it and leave it whole for now, but prepare a press so that it is at hand. Wash the greens and finely chop them.

4. Step 4:

   

   Everything will be prepared quickly, so put all the ingredients in separate cups in advance. I will add soy asparagus to the salad, it did not get on the general picture of the ingredients, as it was being prepared. Dry asparagus also soak for 2-3 hours, rinse and cut like a fern. Then boil over low heat, tossing in boiling water for 5-6 minutes. Rinse with cold water, let the water drain, as everything will be fried.

5. Step 5:

   

   Only after preparing all the ingredients, proceed to roasting. Heat a frying pan, pour in 3 tablespoons of refined vegetable oil. Fry the onion on moderately medium heat until transparent. Do not forget to stir.

6. Step 6:

   

   As soon as the onion has started to turn golden, it's time to add carrots, let them fry slightly.

8. Step 7:

   

   Then add the bell pepper, stir and add seasoning for Korean carrots. If necessary, add more oil, the vegetables should not be dry.

9. Step 8:

   

   Add a fern. Squeeze garlic through a press, mix.

10. Step 9:

    

    Add soy asparagus last. Stirring, warm everything up for a couple more minutes. Taste it, if desired, you can add hot pepper and, if necessary, add salt. I guessed right with soaking the fern and did not have to add salt.

11. Step 10:

    

    Transfer everything from the hot frying pan to a deep salad bowl. Sprinkle the cooling vegetables with fresh herbs, mix.

12. Step 11:

    

    Season with soy sauce, sprinkle with sesame seeds if desired. Serve cold, the longer it stays in the refrigerator, the tastier it will become. A reasonable limit is up to 2 days, this is if you prepare for some event in advance. In the family, it is usually eaten immediately, I give it to infuse for only 2-3 hours.

13. Step 12:

    

    Served as an independent dish or as an addition to dishes of potatoes, pasta, meat, fish...