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Valeriana and leek crisps salad

[slideshow_deploy id=’1402’]


  • 1 leek
  • 60gr. valeriana
  • 1 spring onion
  • parmesan flakes
  • sunflower oil
  • 1tsp miso paste
  • 2tbsp olive oil
  • 1tbsp white truffle oil
  • 2tbsp lemon juice
  • 1tbsp water
  • 1tsp mustard
  • pepper


  1. Cut the leek into 3 pieces and then cut them lengthwise into very thin strips.
  2. Heat up the sunflower oil in a deep pan and fry the leek. Toss frequently and remove from heat when they turn golden-brown. Let them dry on kitchen paper.
  3. In a big plate, add the valeriana in the centre and place the leek around it.
  4. Cut the onion into small pieces.
  5. Prepare the sauce by mixing the miso paste, water, olive oil, truffle oil, mustard, onion and pepper. Stir well to combine the ingredients.
  6. Add the sauce to the salad and garnish with the parmesan flakes.


Valeriana and leek crisps salad

Valeriana and leek crisps salad

Published in Meatless Mondays Recipes Salads