This salad is suitable for the early spring in March and April.
For 1 salad bowl:
– 100g pointed cabbage
– 75g turnip greens
– 2 pieces of chicory
– 1 small pear
– 25g dried cranberry’s
– 25g fresh chives. Chives survive throughout the winter and grow again in spring.
– 1 teaspoon apple vinegar
– 1 teaspoon flaxseed oil
– 1/2 teaspoon apple syrup
– 1 teaspoon hemp seeds
Let the dried cranberry’s soften for 10 minutes in water. Cut the chicory into pieces and shred the pointed cabbage and the turnip greens. Put them together in a bowl. Cut the chives and the pear small. Add the chives and the pear to the salad.
Whisk the apple vinegar with the flaxseed oil and the apple syrup to make the dressing. Whisk it through. Mix it through the salad. Drain the cranberry’s and mix them through the salad. Add the hemp seeds on top of the salad.
This salad is for example very nice with homemade burgers of vegetables and beans on a bun with watercress pesto (see picture). You can serve it with the basic fries without oil with a soy yogurt-mustard sauce.
