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Autumn Salad of Gizzards and Onion Chutney


  • 2 sandwich rolls
  • Oak leaves 50 gr
  • Walnuts and hazelnuts
  • Figs 2 rooms
  • Beetroot cooked vacuum 50g
  • Dandelion 50g
  • Celeriac 50g
  • 100g smoked gizzard
  • Onion confit Didden
  • Olive oil and cider vinegar


Clean herbs and salad

Cut the beets into thin slices

Enter the gizzard to the pan

Cut guns in half, empty the crumb and fry lightly deep fried

Cut thin slices of celery and fry in a pan

Vinaigrette: vinegar 10cl, 30cl of oil and a tablespoon of onion confit

Enjoy your meal!