MULTIPLE CABBAGE SALAD
6 Brussels sprouts cut in fine slices
¼ of coarse chopped green cabbage
¼ of coarse chilled cabbage
¼ of roughly chopped red chicory
2 feet of broccoli cut in Julienne
1 cut apple in Julienne
2 c. In soup of chopped fresh parsley
4 tbsp dried cranberries
2 c. Soup of pumpkin seeds
2 c. Sunflower seed soup
2 c. In soup of poppy seeds
3 tbsp cider vinegar
1 tbsp lemon juice
The zest of a lemon
1 egg yolk
¾ cup (125 mL) safflower oil
Salt and pepper
Put the cider vinegar, the juice and the zest of lemon in a bowl.
Incorporate the egg yolk with a whip.
Add the safflower oil to the net while burying constantly.
Rectify and reserve the seasoning.
Mix well and serve with vinaigrette.
Good to know
Broccoli, Brussels sprouts and cabbage are a good source of sulforaphane. Sulphur is a mineral that helps to clean the liver and protect against free radicals.
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