Vogerlsalat – Alkaline

Arrange the Vogerlsalat with the quartered radishes, the onion rings and some finely chopped radish leaves on a large, flat glass plate dakoratively.

Stir through the dressing of pepper, olive oil, sea salt, bread liquor and acerola powder and pour over the leaf lettuce.

Then roast the soaked, dried shiitake mushrooms in butter for about 5 minutes. In the last minute, add the almond flakes and toast them, then spread them evenly over the lettuce together with the liquid butter.

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