Gastronomixs

Crispy oxheart chiffonade

Oxheart can be eaten raw if you slice it very finely. By placing it in iced water, the cabbage becomes extra crispy and can be used as a great garnish for many different dishes.

Crispy oxheart chiffonade

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Ingredients

1

 

oxheart cabbage

2

tbsp

fruity olive oil

1

tsp

lemon juice

 

 

salt and pepper

Preparation method

  • Clean the oxheart cabbage and remove the leaves. Cut away the leaf veins.
  • Finely slice the oxheart cabbage using a sharp chef's knife.
  • Place in a bowl of water with lots of ice cubes.
  • Dry just before serving and season with olive oil, lemon juice, pepper, and salt.

Serving suggestions

  • As a garnish in salads.
  • As part of a starter with scallops and glazed pork belly.
  • As a component of a vegetable dish with fried mushrooms.

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