Single salad as a main course

Ingredients for 1 servings:

• 4 leaves of Chinese cabbage
• 1 thick spring onion(s)
• 2 tomatoes
• 1 apple, variety of your choice
• 1 dashes lemon juice, fresh
• 2 cloves garlic
• 4 stalks of fresh basil, just the leaves
• 50 ml broth, from the blanching water, maybe a little more
• 100 ml cream
• 1 tbsp mustard (honey)
• 1 egg(s), boiled
• 10 g chives, fresh
• Sea salt, from the mill
• Pepper, colored, from the mill
• Chili flakes, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

Chinese cabbage, apple, leek, and tomato salad with basil and garlic

Remove the midribs from the cabbage leaves, blanch the leaves in boiling water for just a few minutes, then rinse with cold water and dry on kitchen paper. Chop the cabbage ribs, freeze them, and cook them in the next vegetable soup. Tear the cabbage leaves into bite-sized pieces and place them in a bowl. Clean the spring onions, halve them, and cut into fine rolls. Add to the bowl. Peel the garlic, finely dice them, and add to the bowl. Halve the tomatoes, remove the stems, dice them, and add to the bowl. Peel, quarter, core, and dice the apple, drizzle with lemon juice, and add to the bowl. Roughly tear the basil leaves, add to the bowl, and mix everything well. In another bowl, mix the stock, cream, and mustard well. Fold in the finely kneaded egg. Add the chives, finely chopped, season with spices, and add a little more of the blanching water if necessary. Pour the dressing over the salad, mix well, and transfer to a serving bowl. Now it’s ready to eat.