The recipe
Autumn Salad of Gizzards and Onion Confit
Vidéo
Ingredients
- 2 sandwich rolls
- 50 g of oak leaves
- Walnuts and hazelnuts
- 2 figs
- 50 g of beetroot cooked vacuum
- 50 g of dandelion
- 50 g of celeriac
- 100 g of smoked gizzard
- Olive oil and cider vinegar
Preparation
- 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 10 cl
- 30 cl of oil
- 1 tablespoon of Onion Confit