Protein salad with lacto-fermented carrots and ginger

Steps

Preparation of the cakes

1. In a hot pan, place the 2 patties and heat for 3 minutes on each side.

Assemble the salad

1. In a large bowl, combine the spring mix, curly kale, carrots, watermelon radish, roasted pumpkin seeds, chickpeas and organic lemon & ginger carrots.
   

2. When the patties have cooled a bit (enough to touch without burning), crumble them with your hand over the salad.

Maple Vinaigrette

1. In a small bowl, make the vinaigrette: first, mix the brine and maple syrup first, blend the brine and maple syrup. Then, while continuing to blend at low/medium intensity, add the olive oil in a thin stream to obtain a nice emulsion. emulsion. Adjust salt and pepper to taste.

2. Add the vinaigrette (in part or in whole) to the salad bowl, mix and serve.