Matilovac salad - Kristina Gašpar
Matilovac salad - matovilac is from the valerian-resistant family. It is very popular in European countries, and in France they often prepare a salad made of fennel and lentils. The smaller the matovil leaves, the better they are for salad.
In our region, it is not so represented in the diet.
So far, I have not come across a matting machine that was produced in our country, it is mainly an import from Italy.
You can prepare a salad from pure matilovce with the addition of oil, salt and vinegar or lemon juice, but you can also combine it with other ingredients. Matilovac is light, so one handful does not weigh more than 10 grams.
Here's how I combined it ;).
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Matilovac salad - Kristina Gašpar
- 100 g of grated green apple
- 50 g of grated celery root
- a pinch of salt
- a pinch of pepper
- 1 teaspoon of lemon juice
- 1/2 olive oil (or other oil of your choice)
- 1 handful of mackerel
- Mix the grated apple and celery, add salt, pepper, oil and lemon juice, mix, then add the washed matilovac.
- Prepare the salad immediately before use.
