Oakland salad

1. 

olive oil 1 tbsp • carrots 8.75 oz (250 g)

ut smaller carrots into small pieces and fry it on a grill pan with a drop of oil for 5 -10 min (they should remain crisp and sweet).

2. 

zucchini 8.75 oz (250 g)

Cut zucchini into smaller pieces or rings and fry.

3. 

mushrooms 12.25 oz (350 g)

Slice mushrooms into thick slices and fry until golden brown.

4. Serving

oak leaf lettuce 3.5 oz (100 g) • ice salad 3.5 oz (100 g) • balsamic vinegar ½ tbsp • olive oil 1 tbsp • salt

Pick oak leaves nad ice salad into large deep place. Sprinkle with balsamic vinegar. Put fried carrots, zucchini and mushrooms on thetop. Season with coarse salt and sprinkle with oil.