Cooking with roses: rose salad amoureux!
Indulge in culinary romance with our rose salad amoureux bursting with delicate floral flavors and exquisite textures. Experience love at first bite!
Ingredients:
- 400 g (14 oz) Jerusalem Artichoke
- 200 g (7 oz.) cauliflower, shredded
- 80 g (1 oz.) mixed salad (rucola, spinach, iceberg, romaine – tossed together)
- 1 fistful rose petals (Nevado Roses USDA Organic Edible Petals)
- olive oil for frying pan
- sea salt
- 1 tbsp (0.5 oz.) ginger, finely diced
- red chili, finely diced
- 20 g (11/16 oz.) sundried tomatoes, shredded
- dl (1 oz.) japanese soy sauce
- dl (1 oz.) olive oil
- dl (1 oz.) pumpkin seeds, roasted
Instructions:
- Remove the outer leaves of the artichokes and cut them into small pieces.
- Cook the artichokes in olive oil until they become crunchy.
- Combine raisins, ginger, chili, tomatoes, and soy sauce in a saucepan for the dressing.
- Bring it to a boil and then turn off the heat to cool down.
- Pour the olive oil slowly into the dressing. Pour it gradually.
- In a different saucepan, mix cauliflower, lettuce, rose petals, and the crispy artichokes.
- Drizzle the prepared dressing over the salad. Drizzle it evenly.
- Toast the pumpkin seeds in a skillet. Allow them to cool down. Sprinkle them on top of the salad.
Summary:
- Calories: 2809 kcal
- Fat: 257 g
- Protein: 42 g
- Carbs: 109 g
- Potassium: 4223 mg
- Magnesium: 563 mg