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Cauliflower and Small Thistle Mixed with Black-Boned Chicken - Exclusive
Blanched cauliflower and thistle greens rest beside shredded black-boned chicken, a restrained salad seasoned with nothing more than a sprinkle of salt.
Instructions
- 1
Take the black-bone chicken leg.
- 2
Tear into pieces and arrange on a plate.
- 3
Clean the small thistle.
- 4
Blanch in boiling water for a few minutes.
- 5
Pour cold water.
- 6
Remove moisture and plate it.
- 7
Blanch the cauliflower.
- 8
Slice the garlic.
- 9
Cook the cauliflower in the pot for a few minutes.
- 10
Rinse in cold water, then remove and drain the water.
- 11
Plating.
- 12
Sprinkle salt.
- 13
Finished product.
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Ingredients
Main Ingredients
- Small thistle100g
- Cauliflower100g
- Black-boned chicken leg1/2 piece
- Garlica pinch
Seasonings
- table salta pinch