Crunchy salad
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4 pers
- 7-10 Tbsp Preparation : 20 mn
- 1 boîte de filets de maquereau
- 7-10 Tbsp ¼ of white cabbage
- 1 petit céleri rave
- 3 large cornichon (type malossols)
- 2 échalotes
- 7-10 Tbsp 2 tbsp. old-fashioned mustard
- 7-10 Tbsp 4 tablespoons cider vinegar
- 7-10 Tbsp 6 tablespoons of single cream
- 7-10 Tbsp 1 tbsp. olive oil
- 2 pinches of curry powder
- 7-10 Tbsp sel et poivre
Directions
- 1
- 1 tablespoon olive oil - 2 pinches curry powder - salt and pepper
- 2
1 In a bowl, mix the single cream with the mustard, vinegar, oil, and curry. Season with salt and pepper. Chop the chives, chop the gherkins. Peel and chop the shallots. Add them.
- 3
2 Remove the damaged leaves and large ribs from the cabbage, slice it. Peel and grate the celeriac. Mix them in a bowl. Sprinkle them with the mustard sauce.
- 4
3 Drain the mackerel fillets and coarsely shred them, add them. Mix thoroughly and keep in a cool place until ready to serve.
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