DeliVerde’s offerings seasoned with elderflower

 

Serves 4
Difficulty level: Easy
Preparation time: 30 min
(vegan, lactose-free, milk-free, gluten-free, not including: soy, nuts, egg, fish/shellfish)

Restaurant Kaskis’ Chef Erik Mansikka gives a hint about an easy elderflower vinaigrette which perfectly matches DeliVerde’s salads. You can vary the salad endlessly with different vegetables according to the season.

Elderflower vinaigrette

2 dl elderflower juice
2 dl rapeseed oil
2 tbsp lemon juice
salt and sugar

Salad

DeliVerde’s salads and vegetables

(e.g. kale, kohlrabi, pumpkin, mini leek, honey turnip and carrots with tops)

Mix all the vinaigrette ingredients while whipping all the time. Fry the kale until it is crispy and chop the fresh vegetables into bites of different sizes. Season the vegetables with elderflower vinaigrette and salt. You make the salad more filling by adding early potatoes.

See other recipes made for DeliVerde:

• Grilled ”Caesar” salad made of lettuce from DeliVerde’s garden​
• Basil-cashew-lemon dressing for DeliVerde’s salads
• Rucola pastry and pickles
• Butternut squash salad of DeliVerde’s salads

Further information

• Raw material: DeliVerde
• Recipe creator: Erik Mansikka / Kaskis & Kakolanruusu