Salad with your favorite vegan leftovers

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An ideal salad from one of our favorite culy blogs Photo-Copy Ann , because you can use all ‘leftovers’ in it.

  • 1/2 cauliflower
  • 2 full hands of beans
  • 1 bunch of radishes
  • cherry tomatoes
  • 2 tablespoons chives
  • 1 bag of mixed lettuce

For the vinaigrette:

  • 3-4 tablespoons of olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon mustard
  • 1 garlic clove
  • pepper and fleur de sel (coarse salt)

You can use anything: avocado, peas, red cabbage (raw), cucumber, broccoli, chicory, young potatoes. You can also supplement them with hard-boiled eggs, tuna, steamed salmon, fried bacon cubes, feta, blue cheese, tofu… very versatile and ideal if you want to eat it for two or three days. In that case, keep the vinaigrette aside and not on the lettuce, otherwise it will wilt within a few hours.

Cut the cauliflower into tiny florets and steam them for 5 minutes (blanching in almost boiling water is also possible). Clean the beans and steam them for 8 minutes. Wash the radishes and cut them into 6 pieces. Cut the tomatoes in half.

Place the lettuce on a large plate, top with the vegetables and chives.

And now for the vinaigrette: grate the garlic very finely, and put all the ingredients in a bowl, mix well and divide over the salad (if you eat them immediately, otherwise you keep them separately).

Source: Culy by
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