Preview

Swamp salad with frogs' legs, parsley, cabbage and spinach |

Salted

An original salad with a taste of garlic and fresh herbs.

Note

Frogs' legs are quick to cook, and are done as soon as the flesh comes off the bone.

Ingredients

Recipe for 12 tapas

Salad

12 Unit(s)

Frog legs 13/15

1 Small

Chinese cabbage

2 Unit(s)

Bok choy

6 Clove(s)

Garlic

0.50 Bunch(es)

Parsley

1 Unit(s)

Lemon

30 Ml

Canola oil

Topping

6 Sprig(s)

Coriander

100 Gr

Baby spinach

Preparation time: 30 min

Set up

Thin out the coriander and parsley.

Peel and chop garlic cloves.

Thinly slice the cabbage leaves.

Cut the bok choi leaves into thin strips.

Zest and squeeze the lemon.
Process

In a blender, blend the garlic, parsley, lemon zest and canola oil.

Pour the parsley mixture into a large frying pan and cook the frog legs and cabbage, covered. Add the bok choi and lemon juice at the last minute, seasoning with salt and pepper. Leave to cool before serving.
On the plate

Place the spinach leaves at the bottom of your plates and arrange the frog legs and garnish.

Finish with the coriander leaves.