10 min
Temperature: Cold
Additional culinary preparation: Garnishes
Ingredients for 5 portions
Ingredients for portions/units
Rocket 10.0 g
Watercress 25.0 g
Radish 0.025 kg
Elaboration
  • Take a bowl of cold water (with some ice) and a few drops of chlorine bleach for sanitising food.
  • Pick and remove the older and harder parts of the different vegetables before you soak them in water. Sanitise them for 10 minutes.
  • Drain and wash the vegetables again with some cold water to remove any remaining sanitiser.
  • Spin the vegetables.
  • Preserve in the cold store, wrapped in moist paper towel.

PLATE UP

  • To make a bouquetiere of fresh vegetables, you need to chop 4 or 5 different vegetables, decorate with a cherry tomato, some rocket, a slice of radish, etc.
Nutritional information (1 portion)
Fiber 1.67 g
Saturates 0.07 g
Monounsaturated fatty acids 0.02 g
Polyunsaturated fatty acids 0.02 g
Cholesterol 0.0 mg
Calcium 42.31 mg
Iron 1.77 mg
Zinc 0.27 mg
Vitamin A 13.2 ug
Vitamin C 15.24 g
Folic acid 53.06 ug
Salt (Sodium) 8.29 mg
Sugars 0.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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