80 fresh bean sprouts
100 g lamb´s lettuce
2 tomates
2 spring onions (white and pale green parts)
3 tbsp. olive oil
2 tbsp. balsamic vinegar
salt, pepper
Blanch bean sprouts in salted boiling water for 2
minutes, then strain. Prepare lamb´s lettuce. Quarter tomatoes, remove
seeds and dice finely. Cut spring onions into small stripes.
Vinaigrette: Mix well olive oil, balsamic vinegar, salt and pepper. Pour
over the salat and stir carefully.
