| Cook Time | 20 minutes |
| Servings |
Ingredients
- 4 pieces Radish
- 2 pieces Tomato
- 1 piece Cucumber
- 1/2 pieces Onion red
- 1 bunch Asparagus
- 2 pieces Champignons
- 1 bunch Arugula
- Lettuce leaves
- 5 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 pinch Sugar
- 1 teaspoon Mustard
- Chilli pepper to taste
- 1 pinch Salt
- 1 teaspoon Balsamic
- 1 tablespoon Pomegranate (seeds)
Ingredients
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Instructions
- Prepare the vegetables for the salad. Wash and clean them.
- Prepare a salad dressing from olive oil, lemon juice, grain mustard and a pinch of sugar. Chop the chili pepper (to taste) and add it to the dressing. Mix it.
- Wash the lettuce and arugula leaves, dry them and put them on a large, beautiful plate. Cut the lettuce leaves into pieces.
- Cut the vegetables into convenient pieces, but do not pass them through the meat grinder too much. Grate fresh mushrooms and cut into thin slices. Blanch the asparagus for 1-2 minutes and cool in cold water. Place the slices on a plate on top of the greens and pour the dressing over them. Serve immediately on the table!
- When serving, sprinkle with coarse sea salt, pomegranate seeds and sprinkle with balsamic.
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