Aphrodite Salad

Ingredients

• •1 small cauliflower
• •1 lettuce heart
• •4 beetroots
• •1 medium cucumber
• •4 medium tomatoes
• •4 baby carrots
• •4 radishes
• •2 large potatoes
• •5-10 cress leaves
• •Olive oil as needed
• •Grape vinegar
• •Black pepper, salt
• •A few sprigs dill and parsley

Preparation

1. 1

   Boil the cauliflower florets in salted boiling water. Scrape and wash the beetroots well, then boil with the potatoes in salted water. Wash the cress well. Peel, slice and chop the cucumber. Trim the radishes, quarter them and wash well. Open the lettuce heart like a rose and wash. Slice the tomatoes and remove the seeds. Scrape and grate the carrots.

2. 2

   Set the lettuce heart in the center of a large salad plate. Arrange radish pieces and small cauliflower pieces around it. Then arrange sliced beetroot, potatoes, cucumber and tomatoes in turn. Put the grated carrots on the outside or scatter between. Garnish the salad with cress leaves. In a small bowl whisk vinegar, olive oil, salt and black pepper to taste until blended. Drizzle over the salad. Garnish the plate with a few parsley and dill leaves and serve.