This salad really should be called, whatever you find in your fridge salad.
I have discovered Cualini and Mini Broccoli’s at the fruit shop in Pacific Square Maroubra
Some of you may know I advise against eating salad as a main meal, it is not great for your digestive fire. I love to add cooked vegetables into the salad, so it is better for your digestion. Add caulini or the broccoli florets.
Best to have it as a side dish and since the weather is warming up we can have it more often.
What makes this salad different is the blood orange olive oil from Williams sonoma, and the Reims champagne vinegar (Woolworths Double Bay). I find it less tart than the balsamic or lemon juice.
Ingredients
Rocket, Cos lettuce, Iceberg lettuce or whatever you can find in the fridge
Mushrooms – half a pack, slice
Mini Broccoli Floret
2 tsp of soy sauce
2 tsp of mirin
Dash of olive oil
Garlic 4 pieces sliced
Handful of pumpkin seeds
2 handfuls of Hemp seed
Reims vinegar
Blood orange olive oil or any flavour you like.
Heat the garlic and fry the mushrooms
Add the soy and mirin and cook
Put aside to cool
Boil the florets until it is firm and not over cooked. Set aside to cool.
Mix all the ingredients together
Season with the Reims vinegar, blood orange olive oil and salt.
