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Broccoli-Cauliflower Salad

Preparation time: 15 minutes
4 servings

150 g broccoli
150 g romanesco broccoli
150 g cauliflower
1 large carrot
3 tablespoons BIO PLANÈTE Camelina Oil
1 tablespoon apple cider vinegar
1 teaspoon honey
salt, freshly ground pepper

After washing, divide the broccoli, romanesco broccoli and cauliflower into bite-sized sections. Peel and slice the carrot. Blanch all vegetables until al dente, then immediately plunge it into cold water, this way you will stop the cooking process and make sure your vegetables keep their fresh color. For the dressing, mix vinegar, oil, honey, salt, and pepper. Arrange the vegetables on plates, sprinkle with dressing and finally decorate with shavings of parmigiano.

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