Spring salad

20 Apr

Per 8 servings:

  • ½ lb potatoes, boiled
  • ½ lb lentils
  • ½ lb chickpeas
  • 1 spring cabbage
  • mustard
  • white wine vinegar
  • Extra Virgin Olive Oil
  • salt
  • ground pepper

Preparation: Thinly slice the cabbage. Wash and dry well. Place on a serving dish. Rinse the chickpeas and lentils of their soaking liquid. Drain beans well and place them on top of the cabbage. Peal and cube the boiled potatoes, then toss with the rest of the salad. Puree at high speed, 1 tbsp white wine, 1 tsp mustard, a pinch of salt and 1/2 cup oil. Pour the emulsified sauce on the salad and finish with a pinch of freshly ground black pepper.

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Posted by on April 20, 2016 in Uncategorized



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