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Serves 4
INGREDIENTS:
4 tbsp. fresh parsley, finely chopped
1 tbsp. red wine vinegar
1 1/2 tbsp. sunflower oil
1 tsp. salt
1 tsp. black pepper
1 tsp. mace
1 small Daikon radish, halved and thinly sliced
6 red lettuce, shredded
1 green pepper, deseeded and chopped
1 avocado, destoned and diced
4 eggs, hard boiled and halved for garnish
METHOD:
Combine parsley, red wine vinegar, sunflower oil, salt, black pepper and mace in a bowl. Cover and chill for 1/2 hour to allow ingredients to blend flavors.
Meanwhile toss Daikon radish, red lettuce, green pepper and avocado in a salad bowl. Remove mace dressing from fridge and pour on salad. Serve chilled, garnished with the egg halves. Great with or without meat or poultry, with crusty rolls for a complete, but light meal.
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