Preparation time: cca. 30 minutes (plus cooking and cooling time)
Per portion cca. 103 kcal / 433 kJ
8 g P, 7 g F, 1 g CH
- 1 celeriac
- 350 g lamb’s lettuce
- 150 g smoked tofu
- 2 tbsp olive oil
- 200 ml vegetable stock
- 3 tbsp raspberry vinegar
- Wash the whole celeriac and cook in boiling water for 20 minutes. Let to cool, then peel and grate.
- Wash and spin dry the lamb’s lettuce, trim and pick over. Fry the smoked tofu in hot olive oil in a pan until crispy.
- Heat the vegetable stock. Cool a little, then add the raspberry vinegar. Arrange all the salad ingredients on plates and drizzle over the dressing.