1/3 cup of olive oil
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar
1 tablespoon mustard
1 teaspoon salt
2 large beets, peeled and cut into 1-inch pieces
1 medium eggplant, cut into 1/2-inch slices
1/2 cup chopped cabbage
2 firm tomatoes, cut into 1-inch wedges
6 thin slices of salami, cut into strips
1 head of lettuce
1/4 cup finely chopped green onion
1/2 cup thinly sliced radishes
1/3 cup of olive oil
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons apple cider vinegar
1 tablespoon mustard
1 teaspoon salt
2 large beets, peeled and cut into 1-inch pieces
1 medium eggplant, cut into 1/2-inch slices
1/2 cup chopped cabbage
2 firm tomatoes, cut into 1-inch wedges
6 thin slices of salami, cut into strips
1 head of lettuce
1/4 cup finely chopped green onion
1/2 cup thinly sliced radishes
Combine the olive oil, garlic, lemon juice, apple cider vinegar, and mustard
Let it sit at room temperature for 30 minutes
Separate the cabbage into florets and cook all the vegetables in salted water for 5 minutes
The vegetables should still be slightly firm
Drain the vegetables and set them aside
Remove the garlic from the marinade and pour the mixture over the cooked vegetables in a large bowl
Refrigerate for several hours
Just before serving, drain the vegetables and reserve the marinade
Combine the vegetables, tomatoes, salami, and chopped lettuce
Sprinkle with green onion and radish
Drizzle the reserved marinade over the top, mixing gently
Serve in 6 portions.
