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all recipes
Salad
Red Dandelion Salad with Melon and Walnuts
Details
10 min
vegan
print
Seraphine
(BerlinKitchen)
Ingredients
for 2 servings
for the salad:
100 g dandelion (about 3 bundles)
1 small cantaloupe
1 handful of
Rapunzel Walnuts
30 g
Rapunzel husk cherries (physalis)
for the dressing:
2 tbs
Rapunzel virgin olive oil
2 tbs
Rapunzel walnut oil
1 tb
Rapunzel maple syrup grade A
salt & freshly ground pepper to taste
Details
10 min
vegan
print
Seraphine
(BerlinKitchen)
Red Dandelion Salad with Melon and Walnuts
Method
Wash the dandelion salad, dry and cut in desired size. Cut the melon. Place the salad in a bowl, add the walnuts, the melon and the husk cherries.
For the walnut dressing shake olive oil and walnut oil, maple syrup, salt and pepper in a small container. Serve the salad with the dressing.
Red Dandelion Salad with Melon and Walnuts
Ingredients
for 2 servings
for the salad:
100 g dandelion (about 3 bundles)
1 small cantaloupe
1 handful of
Rapunzel Walnuts
30 g
Rapunzel husk cherries (physalis)
for the dressing:
2 tbs
Rapunzel virgin olive oil
2 tbs
Rapunzel walnut oil
1 tb
Rapunzel maple syrup grade A
salt & freshly ground pepper to taste
Details
10 min
vegan
print
Seraphine
(BerlinKitchen)
Red Dandelion Salad with Melon and Walnuts
Rapunzel Products
Walnut oil toasted
Walnut pieces
Cape gooseberry
Maple syrup grade A
Olive oil mild extra virgin
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