100g of pumpkin seeds [inner part of the seed]
1 thread of olive oil
1/2 cup of American lettuce
1/2 cup of curly lettuce
1/2 cup of arugula
1/2 cup of radicchio
1/2 cup of sorrel
1/2 cup of marjoram
90ml of olive oil
30ml of vinegar
Salt to taste
Black pepper to taste
6 units of nasturtium [edible flower]
100g of pumpkin seeds [inner part of the seed]
1 thread of olive oil
1/2 cup of American lettuce
1/2 cup of curly lettuce
1/2 cup of arugula
1/2 cup of radicchio
1/2 cup of sorrel
1/2 cup of marjoram
90ml of olive oil
30ml of vinegar
Salt to taste
Black pepper to taste
6 units of nasturtium [edible flower]
Toast the pumpkin seeds in a pan with a thread of olive oil. Reserve
Wash and chop the green leaves and herbs
Place in a bowl and add the pumpkin seeds
Make the dressing by mixing olive oil, vinegar, salt, and pepper
Fold in the greens
Garnish with flowers.
