Salad with Romanesco and Garlic
1 serving
20 minutes
I came up with this salad myself. It will be a great addition to meat or a standalone dish for vegetarians. I recommend not overcooking the cabbage so that it remains slightly crispy.
Calories260.5kcal
Proteins5.8grams
Fats22grams
Carbohydrates13grams
Romanesco
0.5
head
Garlic
2
clove
Green olives
8
pc
Lemon juice
1
tsp
Salt
pinch
Sunflower oil
1
tsp
Avocado
0.5
pc
1
Wash the corn salad and place it in a wide bowl. Add finely chopped fresh garlic and sunflower oil. Mix well.
- Lamb's lettuce (mache): 100 g
- Garlic: 2 cloves
- Sunflower oil: 1 teaspoon
2
At this time, add the florets of half a romanesco head to salted boiling water. Cook for 5 minutes.
- Romanesco: 0.5 head
- Salt: pinch
3
Drain the romanesco in a colander and let it cool slightly. Place it in a bowl with corn. Add finely chopped olives and salt, and mix gently. Top with avocado - and it's ready to serve!
- Romanesco: 0.5 head
- Lamb's lettuce (mache): 100 g
- Green olives: 8 pieces
- Salt: pinch
- Avocado: 0.5 piece
