Healthy recipes by Cal Reiet – The Cal Reiet green salad with seeds and mustard
In summer, we are in the mood for fresh and light dishes. That’s why today we thought it would be a good idea to share with you one of the salads we prepare most often in our plant-based restaurant ‘Cal Reiet’s Table’. Here is the recipe for our ‘Cal Reiet’s Salad’.
Cal Reiet’s Salad with seeds and mustard
Ingredients for the salad:
– 150 grams of lamb’s lettuce
– 100 grams of watercress
– 1 endive, torn in pieces
– 1 avocado
– 100 grams of snow peas
– 1 romanesco, cut in small bunches
– 100 grams of asparagus, sliced
– 1 red onion, pickled (see procedure below)
– 2 tablespoons pumpkin seeds
– 1 tablespoon poppy seeds
Ingredients for the vinaigrette
– 5 tablespoons agave
– 5 tablespoons apple cider vinegar
– 5 tablespoons mustard
– 100 ml olive oil
– Salt and pepper
Ingredients for the pickled onion:
– 1 glass of water
– 1 glass apple cider vinegar
– 1/2 tablespoon salt
– 2 tablespoons sugar
– 1 tablespoon peppercorns
– 3 bay leaves
Preparation
Pickled Onion: Cut the onion into julienne strips. Bring pickling liquids to the boil for a few minutes. When lukewarm, add over the onion.
Salad: Mix all ingredients in a large bowl. Prepare vinaigrette by combining agave, apple cider vinegar, mustard, olive oil, salt and pepper. Mix well. Pour the vinaigrette over the salad and toss until well coated. Arrange the salad on plates.
Allergens: Mustard, sulphites
