1 fennel root
2 or 3 carrots
dill weed (optional)
handful of sunflower seeds or pinion nuts (soaked for 2 to 3 hours and dehydrated)
apple cider vinegar
olive oil
sea salt
Grate beets and fennel. In a separate bowl, grate the carrots. Add the sunflower seeds or pinion nuts. Splash apple cider vinegar and olive oil over the beets and fennel. Add sea salt. Just before serving add grated carrots to retain the orange color. Many variations can be made from this salad.
Recipe: Naked Chef
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