Diet: Vegetariana
Ingredientes para 2 personas
- 200 gr de habas frescas peladas
- 200 gr de guisantes
- ½ aguacate
- 6 rábanos
- ½ cebolleta
- 2 zanahorias
- ½ hinojo o cebolleta
- Un puñado de lechugas varias, rúcula, canónigos…y hojas de wasabi.
- 20 gr de pasas
- Germinados
Para la salsa de wasabi:
- 60 gr de anacardos (remojo previo de 4 h)
- 1 C de zumo de yuzu o de limón
- 1 C de wasabi fresco rallado (a valorar)
- 60 ml de AOVE
- 1 pizca de sal
Instructions
- Peel broad beans and peas and steam until tender (but very green).
- Finely chop the spring onion or fennel, the radishes and the carrot with a knife or mandolin.
- Cut the avocado into small dice.
- Prepare the wasabi sauce: Wash the cashews that were soaking and put them in a blender or mixer together with the 60 ml of EVOO, the pinch of salt, the yuzu or lemon and the wasabi and beat.
- For the plating we put a generous amount of sauce on each plate.
- Assemble a base with the lettuce and wasabi leaves (if they are very large, chop them) and add the broad beans and peas (already warm), the radish, spring onion, carrot and avocado and raisins. Finish with the sprouts and some sesame seeds. Add a little EVOO and salt.
It tastes amazing if at each bite you take the ingredients of the salad together with the sauce. To enjoy!
