Salade verte
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minutesTo end every meal in style with a green salad, a salade verte is what I like so much. It’s a great tradition I was brought up with and I did the same with my kids. The simpler the better actually. It is a beam of light at the end of every meal. Exactly like the picture shows, the salad is in the spot light. This salad deserves a stage, every day. And that’s why it also deserves its place here on this website.
Ingredients
1 large Romaine gem
1 red onion
3 table spoons pine nuts
- vinaigrette
3 table spoons olive oil, half table spoon mustard, 2 table spoons vegan mayonnaise, 1 table spoon red wine vinegar, salt and pepper
preparation
- Wash the salad. Cut the leaves or keep them as a whole, whatever you want. To me it depends on what I feel like.
- Make the vinaigrette and cut the red onions in rings.
- Fry the pine nuts in a dry frying pan.
- Add the dressing, the red onions and the pine nuts.
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