Rainbow Salad
0.75 h
4 raciones
Difficulty:
Media
Ingredients
LENTIL SPROUTS
Thickly grated carrot
Blanched asparagus
Pepino melon
Cooked chickpeas
Crisp green lettuce
Purple bok choy
Arugula
Mint leaves
Parsley leaves
VINAIGRETTE
Strawberries
Blueberries
Olive oil
Brown sugar
Rice vinegar.
METHOD
LENTIL SPROUTS
- Wash the lentils well and leave overnight in water (preferably filtered or boiled).
- In the morning, remove the water, add more water and leave for 4 hours.
- Remove from the water with a strainer and cover the lentils with a damp cloth.
- Stir occasionally, when dry soak with water and never let the cloth dry.
- Maintain in this situation until they germinate.
- Once germinated, store in a plastic container in the fridge.
MESCLUN
- Wash and dry the lettuce and herbs, mix and arrange in a bowl.
- Medium dice the pepino melon.
- Cut the asparagus in 3 pieces
- Grate the carrots on the coarse side of the grater.
VINAIGRETTE
- Make a jam with the red fruits and a little brown sugar over a low heat; liquefy and strain.
- Mix with olive oil and vinegar to taste while forming a good emulsion.
PRESENTATION
- Place the mesclun in deep plates, and arrange each ingredient separately in the form of a rainbow.
- Bring to the table with the vinaigrette separate for each person to add according to their taste.
