Description
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Ingredients
- 200 g peeled french onions
- 100 gr of kohlrabi
- 100 gr of pomegranate
- 100 gr of wild rocket
- 20 grms of nutritional yeast
- 100 gr of figs
- 200 g of various green leaves
- 100 ml of virgin olive oil
For maceration:
- 100 ml of red wine
- 10 ml apple cider vinegar
- 1 Cinnamon Branch
- 5 gr of star anise
- 5 gr black peppercorns
- Orange skin
- Lemon peel
Preparation
For the maceration:
- Boil all the ingredients for 5 min, cool and reserve.
For the salad:
- Peel the chives, split them in half and put them in the steeped ingredients.
- Peel the purple carrot and slice it lengthwise with the mandolin, peel the black turnip and use a mandolin to slice into finely round shape, add it to the other steeped vegetables and leave it to macerate for at least 24 hours.
- Peel and cut the blood orange segments and slice up the remaining ingredients
Presentation
- Assemble the salad, sandwiching all the ingredients giving volume and interspersing the colors. Finally sprinkle a little of the mashed and the olive oil.
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