Levels: Easy
List of Ingredients
- 5 OZ. of fennel
- purple cabbage
- 4 OZ. of Savoy cabbage core
- 4 OZ. of cauliflower florets
- 3 OZ. of celery
- 1 of pear
- Lemon
- Sugar
- Vinegar
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Thinly slice the fennel and celery and soak them in cold water. Finely chop the cabbage, salt it and let it drain for 1 hour. Squeeze it out and dress it with a drizzle of vinegar. Dress the cauliflower with salt and lemon and dress the thinly sliced Savoy cabbage with oil and pepper.
2
Melt a spoonful of sugar with a pinch of salt in a pan; when it begins to darken, add the unpeeled pear cut into 8 pieces and brown it for 1 minute per side. Alternate the ingredients to fill glasses.