Ensalda de Mandioca

Ingredients

• 1 large endive, carefully washed and separated into leaves
• ¾ kg of mandioca, boiled with a bit of salt
• 1 teaspoonful of cibullette, (it can be replaced by tender onion)
• average tablespoonful of soy sauce.
• 1 tablespoonful of chopped nuts
• 1 clove of chopped garlic
• 1 tablespoonful of olive oil
• 1 head of lettuce
• 1 escarole
• 2 grated carrots
• 50 g of black olives without pits
• 1 avocado peeled, pitted and cut into half cm strips
• 2 hard tomatoes
• chopped parsley

Seasoning

• 3 spoonfuls of olive oil
• sesame oil to taste
• juice of an average lemon
• salt
• freshly ground black pepper
• Average teaspoon of grated ginger

Directions

1. To fill up each leaf of endive with the mandioca paste, the pricked sauce of soybean, nuts, the olive oil, perforated garlic and cibuletta or tender onion.
2. Place the stuffed endives in the center the platter.
3. Around them, place the lettuce, alternating by color, in a circle.
4. On the outside, the grated carrots and a few black olives.
5. Then add the thinly sliced tomatoes sprinkled with parsley.
6. Around that, place the avocado and drizzle with seasoning.