3 cups chopped cauliflower
1/4 cup extra virgin Olive oil or water
2 tablespoons red wine vinegar
1 1/4 cup filtered water
Himalayan Pink Salt
In a high blender, combine the cauliflower, Olive oil, vinegar, and water and process until smooth and a thick sauce like consistency.
Pass through a medium mesh sieve. Season to taste with salt and pepper.
Balsamic Red Onions
1 small red Onion, sliced thin
1/4 cup balsamic vinegar
1 1/2 teaspoon extra virgin Olive oil
Pink salt
Marinate the onions with Balsamic and Olive oil or only balsamic and salt
Lettuce
8 Bibb Letuce leaves torn into 2 inch pieces
1 tablespoon balsamic vinegar
Combine with balsamic vinegar
Assembly
Ladle the soup into a bowl.
Arrange some pieces of lettuce and marinated red onion around the bowl.
Spoon some of the reserved onion marinated juices around the onion and lettuce.
Enjoy.
Serves 4
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