- 1 curly endive
- 1 tray of cherry tomatoes
- 1 bunch oregano
- 1 carrot
- 1 bunch asparagus
- 1 spring onion
- 2 cans of eels
- In a saucepan of boiling water, boil the thinly sliced carrot and asparagus for 2 minutes. Cool in ice water and reserve.
- In a bowl, mix the clean endive leaves with halved tomatoes, julienned onion, oregano leaves, asparagus, carrots and eels.
- Garnished with a drizzle of olive oil, a splash of cider vinegar and a pinch of salt flakes.
Use your favorite salad leaves, lettuces and vegetables