Salade Roquebrune
An unusual French salad using winter vegetables. Roquebrune is in the south of France between Monaco and Menton.
| Salade Roquebrune | |
|---|---|
 |
| Roquebrune, France | |
| Servings: | Serves 8 |
| Calories per serving: | 143 |
| Ready in: | 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 24th October 2012 |
|
Best recipe reviewSounds odd... 4/5 It was the cabbage that put me off, but the more I thought about this; we have cabbage in cole slaw, and that's a dammed good salad! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 Cloves garlic
- 2 or 3 tablespoons of white wine vinegar
- 1 lettuce heart
- 1 cabbage heart
- 6 leeks (white part only)
- 4 carrots
- 200g celeriac
- 2 turnips
- 30 pitted black olives
- Salt and pepper
Method
- Crush the garlic into the vinegar and allow to marinate.
- Wash and peel all of the vegetables.
- Shred the lettuce, cabbage and leeks and cut the root vegetables into fine julienne strips.
- Place in a large salad bowl.
- Chop the olives and add to the other vegetables.
- Season to taste, add the vinegar and garlic.
- Mix thoroughly.
--JuliaBalbilla 13:38, 15 January 2009 (UTC)
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