Cruciferous Caviar Salad
Ingredients
- 1/4 cup Brussels sprouts, cut into ribbons
- 1/2 fennel, cut into rings
- 1/4 cup kale, chopped finely
- 1/4 cup red cabbage, cut into ribbons
- 1 slice red onion, cut into fine rings
- 2 tbsp olive oil
- 1/4 lemon juice of
- 1 tbsp crème fraîche
- 1 tbsp wild caviar
- salt & pepper to taste
Instructions
- Chop kale, Brussels sprouts, and red cabbage finely.
- If you have access to a mandolin, I highly recommend it to slice fennel and red onion into finely-sliced rings.
- Heat a skillet over medium-high heat. Add all vegetables in and cook for 5-7 minutes until the veggies are al dente.
- Add lemon juice, olive oil, salt, and pepper and mix together.
- Remove from heat and garnish with crème fraîche and caviar.