Crunchy spring salad. A festival of flavors with young wild greens and wild garlic.
Peel the cauliflower, wash it, and cut it into slices about one centimeter thick.
Cook them in boiling salted water for 5 to 10 minutes. Drain and let cool.
Wash and dry the leaves and flowers.
Peel the white onions and chop them finely.
To finish, arrange all the elements of the salad harmoniously on each plate. Season with salt and pepper, drizzle with hazelnut oil and white balsamic vinegar.
0 servings
4
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EN