Autres idées : 400 à 600 g de morue dessalée (ou de dos de cabillaud), radis roses, fleurettes de chou-fleur crues...
Préparation
Dans un mortier écrasez les gousses d'ail épluchées. Dans un bol, incorporez la purée obtenue. Ajoutez la mayonnaise Quintesens, l'huile d'olive et le filet de jus de citron.
Disposez dans un plat les œufs durs coupés en deux, les carottes ainsi que le radis noir une fois lavés et détaillés en bâtonnets, les haricots verts, les crevettes, les patates douces lavées et coupées en lamelles et d'autres garnitures choisies éventuellement.
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