200 g Wheaty VEGANSLICES Smoked
1 small box of cress
50 g carrots
100 g white cabbage
1 spring onion
100 g mushrooms
6 endive salad leaves
6 leaves of radicio salad
½ chicory salad (without the stalk)
50 g sprout mix
For the salad sauce:
½ bunch of chives
1 stalk of parsley leaves
4 basil leaves
1 clove of garlic
6 cl olive oil
1 ½ tbsp red wine vinegar
salt, pepper
For the sauce, cut the chives into fine rolls and coarsely chop the basil and parsley leaves. Crush the garlic and mix all the ingredients thoroughly.
Cut the VEGANSLICES into thin slices and the carrots into thin strips. Slice up the white cabbage, cut the spring onion into small rolls and the mushrooms into slices. Cut the salad up into small bits and cut the chicory into fine strips.
Place the washed and cut salad ingredients in separate layers in glas bowl. Finish off by garnishing with the chicory strips and the sprout mix on top.
Pour the salad sauce over the salad. Serve with oven warmed Parisian white bread.