CITRUS SALAD WITH POD BEANSPROUTS
Barbara Benvenuti
Menù Ingredients
toasted brown bread
salt and pepper
2 peeled oranges
150 g toast wedges
200 g mixed salad with edible flowers
300 g three cauliflowers (yellow-purple-green)
300 g purple cappuccio cabbage
Cut the cappuccio cabbage with the slicer and fry it lightly in the pan with a drop of olive oil, salt, pepper and a tablespoon of balsamic vinegar. Cut the three cabbages, wash them, bake them in the oven with a drop of olive oil at 180°C for about ten minutes, until they brown. Begin serving with a baked cappuccio cabbage base, add the mixed salad, then the three
cabbages, the toast wedges and top with the mixed pods and the peeled orange slices. Add salt and pepper to taste and serve with a drop of olive oil. Serve with the toasted brown bread (rye, cereal, wholemeal).
