John Myers
Contents
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Ingredients
- 1 bunch Fresh smooth parsley
- 1 splash Truffle oil
- 50 g Almonds
- 1 pinch Salt
- 50 g Wood sorrel
- 200 g Wild herbs
- 50 g Flowers edible
- 150 g Wild mushrooms
Instructions
- Chop the parsley and place in a tall container. Add 20 g of water and chop up with a hand blender. Add the almonds and a little truffle oil. Season the whole thing with salt. Arrange the salad nicely on the plate and spread the prepared pesto over it and decorate with the flowers. Clean the forest mushrooms and fry them in a hot pan with a little butter. Finally, drape the mushrooms on the salad plate and serve.
Nutrition
Serving: 100gCalories: 87kcalCarbohydrates: 3.4gProtein: 5.3gFat: 5.8g
