New Recipe - Salad with Sauce Florentine

Salad (serves two)
- ½ courgette/zucchino or ½ cucumber
- ½ red bell pepper
- 3 medium size tomatoes
- 2 pieces (halves) of dried tomatoes
- 1 avocado
- ½ white or blue onion
- 1 Tbsp lemon juice
- 1 Tbsp linseed or olive oil
- galangal*
- garlic powder
- salt, pepper to taste
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- *Doctor Heldt´s tip for those who have problems digesting raw onions: season with galangal! Start with a small quantity, if you never had it. Galangal tastes nice, a little bit like cucumber.
Sauce Florentine … the best sauce ever!
- 2 Tbsp almond butter (I took blanched almond butter from the organic supermarket)
- 2 – 4 Tbsp linseed oil
- 2 – 3 Tbsp water
- 1 Tbsp juice of a fresh lemon
- 1 – 2 Tbsp vinegar (Balsamico or apple cidre)
- salt, pepper to taste
- garnish with chopped chives, parsley or basil leaves
Salad
- Soak the dried tomatoes in a cup of water for half an hour.
- Wash the courgette, the bell pepper and the tomatoes.
- Half the courgette, cut the two halves lengthwise and slice them thin with the mandoline, with a potato peeler or with a knife.
- Cut the bell pepper, the tomatoes, the onion and the avocado in small pieces. Put everything into a bowl.
- Pour the lemon juice and the oil over it. Season with galangal, garlic powder, salt and pepper. Mix everything.
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- Sauce
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- Whisk almond butter, linseed oil, water and the fresh lemon juice until it gets the texture of a light mayonnaise.
- Season with salt and pepper and decorate with chive, persil or basil leaves. Serve and enjoy!
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