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Crispy salad (2)


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For 2 people: 250 g carrots-30 grams of coconut meat-25 grams of spinach-2 tbsp sunflower seeds-1/2 orange (I need the juice and zest)-1 bunch radishes very tiny-oil-Salt and pepper


Trim and cut into thin flakes carrots. With a vegetable peelers thinly sliced unpeeled fresh coconut pulp. Remove spinach rootlets. In a Pan fry the sunflower seeds with a tablespoon of oil until they start to Brown, then drain and place them on paper towels. Combined in a bowl 4 tablespoons of oil with the zest and juice of half an orange bitter, salt (full!) and pepper and emulsify all beating with a fork. Then drizzle the sauce spinach, carrots, coconut, bunch of radishes, halved and sunflower seeds and serve.

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Thanks to Sandra Longinotti per la ricetta ed Enrico Totino per la segnalazione

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