Description Edit

Originally from my Salad Recipe site.


Directions Edit

  1. Place the slices of beet on a plate.
  2. Peel the avocado, section it and place it on top of the beet.
  3. Add salt and a few drops of lemon.
  4. Place a few leaves of corn salad on the plate and a ball of kaki in syrup.
  5. Add the escarole, season with salt and oil.
  6. Also pour oil on the avocado and beet.
  7. Place more kaki balls in syrup on top.
  8. Fry the pine nuts in a pan with a little of oil and add them to the salad with the raisins soaked in the muscat.
  9. Cut the dehydrated strips of kaki and a little of beet to finish garnishing the dish.
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