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.

Makes 250 grams.

Crispy oxheart chiffonade

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oxheart cabbage, young leaves



olive oil



lemon juice

As needed:


salt and pepper

Preparation method

  • Rinse the leaves under cold running water and 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, salt and pepper.

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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