Ingredients
800 g dock
800 g sorrel
2 bunches of spring onions
1 bunch fresh garlic
2 tbsp sunflower oil
100 g olives
parsley
salt
vinegar
Method
After cleaning and washed, sorrel, rhubarb, onions and garlic are finely and mix, add salt and pour in sunflower oil and vinegar. The salad is placed in a suitable bowl and garnish with olives and parsley sprigs.
Containers:
Difficulty
Very easy
Tested
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