1 May turnip, planed in very thin (carpaccio) slices
1 carrot, shaved
1/3 Cucumber, shaved
4 leaf green lettuce, chopped
1 handful of parsley, chopped
1 tbsp. cress
1 tbsp. sunflower seeds
1 tbsp. horseradish, grated
2 tbsp. pomegranate seeds
2-3 tbsp. olive oil
1-2 tsp. apple vinegar
Sea salt, pepper, chili to taste
First place the carpaccio on the plate, then garnish the salad, etc. on top.
Mix veggies & co. Let it marinate for a bit. Mix again.
Garnish the pomegranate and cress at last on top.
I love to take a carpaccio slice and fill it with salad and to feast with the hand. This tastes twice as good 🙂