Salad raw

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  • Peppers: 1
  • Tomato: 250 gr
  • Olive green and black: 100 gr
  • Fund artichoke: 1 tin
  • Carrot: 4
  • Celery: ½ walk
  • Radish: ½ sauce
  • Cress: 1 sauce
  • Chopped herbs: taste.
  • Vinaigrette: taste.


Cut the peppers into thin plates, and the tomatoes into quarters. Grate the carrots and the foot of celery. Wash the radishes, but leave them with their feet. On a serving platter, arrange a layer of cress, the gills of peppers, the rooms of the tomato, the funds of artichokes, carrots and celery. Surround all of radishes and olives. Sprinkle with chopped herbs. Season with vinegar sauce.

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