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Friday, 22 June 2012

starter and salad nos. 23

BROCCOLLI AND ALMOND SALAD
Base: finely shredded cabbage
Body: 50gms blanched broccoli + 10gms toasted almonds (halved / slivered)
Dressing: 15ml olive oil + 5ml vinegar + 3 crushed peppercorns + 2 cloves chopped garlic
Garnish: tomato wedge

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