Pure and simple

People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 6 mixed lettuce leafs
  • 1 baby onion
  • 1 Carrot
  • 1/2 Beet
  • 1 bundle of purslane (a nutritious weed), 2 leafs per person of dandelion, 5 leafs and 5 edible seasonal wildflowers.
  • 1 Radish per person
  • 1/4 Red Cabbage
  • 1 Tablespoon: of alfalfa, leek, mustard and sunflower seeds,
  • For the vinaigrette:
  • 100 ml extra-virgin organic olive oil (cold pressed virgin)
  • 2 tablespoons apple vinegar
  • 1 tablespoon concentrated apple juice
  • 2 tablespoons liquid salt i.e.: tamari, soya or rock salt diluted in water
  • 1 bunch of spring onions chopped finely
  • 2 sprigs of marjoram
Preparation
  1. Carefully wash all the vegetables and herbs
  2. Peel the carrot, onion and beet
  3. Cut the cabbage into thin julienne
  4. Slice the beet, radish and onion.
  5. Cut the carrot into thin strips
  6. Arrange all the vegetable in a bowl or a on a plate
  7. Mix all the vinaigrette ingredients and serve separately in a sauceboat.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy