2 betteraves jaunes épluchées et coupées en julienne. 3 feuilles de chou daubenton. Graines de tournesol. Feuilles de pimprenelle. Vinaigrette : 2 c. à soupe d'huile de tournesol. 1 c. à soupe de vinaigre de vin. 1 c. à café de moutarde.
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