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.

Makes 250 grams.

Crispy oxheart chiffonade

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Ingredients

300

g

oxheart cabbage, young leaves

2

tbsp

olive oil

1

tsp

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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