1 clove garlic 3 tablespoons olive oil 1/4 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/8 teaspoon garlic powder 1/4 teaspoon onion powder 4 chicken livers 1/2 teaspoon dry mustard 1 tablespoon red wine vinegar 4 cups shredded lettuce 1/2 cup minced parsley 1/8
red onion sliced paper - thin coconut oil for frying
Not exact matches
-2 medium beets, peeled and cut into
paper thin
slices -1 small
red onion, thinly
sliced -3 tbsp sherry or
red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
I use it as a sandwich spread: just spread a couple tablespoons on a couple
slices of good whole grain bread, top with shredded carrots,
paper thin
slices / slivers of
onion and green and / or
red pepper rings.
The salad is a tangle of grapefruit, in careful rounds; fennel,
sliced paper thin; and
red onions, their bite mellowed with a grapefruit juice marinade.