Cook the cauliflower with the beans. They must be crispy. Marinate the vegetables in the vinegar with mustard, bay leaf, salt and pepper. Divide into two equal portions and serve cold on lettuce leaves.
- 1/4 small cauliflower cut in rosettes.
- 1 cup of fresh green beans, cut along
- 2 fresh small aubergines steamed.
- 1/4 cup of vinegar
- 1/4 tsp mustard.
- 2 bay leaves
- salt, pepper, lettuce
Servings: 2 servings (1 cup per serving)