1/3 cup of olive oil
1 small garlic clove, minced
2 tablespoons of lemon juice
2 tablespoons of vinegar
1 tablespoon of mustard
1 teaspoon of salt
2 large carrots, peeled and chopped
1 medium zucchini, sliced into rounds
1/2 cup of cabbage, shredded
2 firm tomatoes, cut into quarters
6 thin slices of salami, cut into strips
1 head of lettuce
1/4 cup of finely chopped green onion
1/2 cup of thinly sliced radishes
1/3 cup of olive oil
1 small garlic clove, minced
2 tablespoons of lemon juice
2 tablespoons of vinegar
1 tablespoon of mustard
1 teaspoon of salt
2 large carrots, peeled and chopped
1 medium zucchini, sliced into rounds
1/2 cup of cabbage, shredded
2 firm tomatoes, cut into quarters
6 thin slices of salami, cut into strips
1 head of lettuce
1/4 cup of finely chopped green onion
1/2 cup of thinly sliced radishes
Combine the olive oil, garlic, lemon juice, 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 have some crunch
Drain the vegetables
Remove the garlic from the seasoning and pour the mixture over the cooked vegetables in a large bowl
Let it sit in the refrigerator for several hours
When serving, drain the vegetables and reserve the seasoning
Combine the vegetables, tomatoes, salami, and chopped lettuce
Sprinkle with green onion and radish
Pour the reserved seasoning on top, mixing lightly.
