Ingredients:
1 big aborigine
salt
pepper
oil
2 turnip cabbage
300 g tomatoes
1 red paprika
1 yellow paprika
2 carrots
300 g fresh mushrooms
1 packet fresh cress
1 packet croutons (roasted small pieces of bread)
5 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon capers
5 tablespoons walnut oil
500 g spinach
Direction:
Cook the sliced aborigine in salt water for 10 minutes, season with salt and pepper, add 2 tablespoons oil. Cut the other vegetables in small pieces. Arrange all the vegetables on the spinach. Make a salad sauce with
orange juice, vinegar, walnut oil, salt and pepper and spoon over the salad. Decorate with the capers.
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