- 1 curly endive lettuce
- 1 red cabbage
- 1 curly lettuce
- 4 carrots
- 16 radishes
- 200g fresh salmon
- 20g tomato vinegar, 2 drops yuzu juice
- Extra virgin olive oil
- 10g soy sauce
- 2 tsps sesame seeds
- Fresh garden herbs of your choice, dill, parsley, coriander, lemongrass, chives
- Salt & pepper
Clean all the vegetables, cut the carrots julienne style and slice the radishes. Mix all the vegetables in a bowl.
Clean the fish and cut into cubes.
Mix the tomato vinegar, olive oil and soya sauce in a bowl.
Arrange the salad on a plate and place the salmon croquette on top. Spread the raw fish over the plate and garnish with the vinaigrette. You may choose to sprinkle some sesame seeds over the salad. Garnish with some tasty garden herbs, salt and pepper.