Sunday, 13 November 2011
Light up the winter darkness and boost the immune system with this bright green salad. Savoy cabbage and tangerines provide a good supply of both vitamin c and vitamin a, and are important during the winter. The combination of savoy cabbage and tangerine gives a round taste with just a little tuch of a sour flair.
This is a clear favorite to be combined with various main dishes or by itself to be a full meal by adding chickpeas, lentils, feta cheese or other protein sources. And it is made really quick.
1 savoy cabbage
1 / 2 leek
1 handful of walnuts
About 1 / 2 cup extra virgin olive oil
1 teaspoon sea salt
Tear or cut the cabbage into small pieces. Pour the olive oil over, and massage into the leaves to soften them a bit. Then gently massage in the sea salt. Peel off the skin around the tangarine boats before adding them to the salad, fine cut leeks and walnuts before adding. Last press the lemon over and serve with some bread or crackers
1 savoy kål
1 neve valnøtter
Ca 1/2 dl extra virgin olivenolje
1 ts havsalt
Riv eller skjær kålen i små biter. Hell olivenoljen over, og masser den inn i bladene for å mykgjøre de litt. Masser deretter inn havsaltet. Skrell skinnet av rundt mandarin båtene før de tilsettes salaten. Finkutt purreløken og valnøttene før de blandes inn. Til slutt press sitronen over og server med brød eller knekkebrød.
Posted by Torill Enget at 09:03