Quick morning salad

Quick morning salad

Ingredients

• Chinese cabbage - 3 leaves
• Processed cheese - 50 grams
• Fish red, salted - 50 grams
• Hazelnut - 20 grams
• Cashew - 20 grams
• Sunflower or olive oil - to taste
• Lemon - to taste
• Salt - to taste
• Rosemary (I had frozen) (optional) - pinch

Directions

1. Take a head of Beijing cabbage and break off 3 leaves from it.
2. Wash them, tear them carelessly with your hands and put them on a plate.
3. Take the salted red fish, cut it into pieces about 1.5x1.5 cm. Place on a plate on top of the cabbage.
4. Cut the processed cheese into cubes, like a fish, approximately 1.5x1.5 cm each. Add to a plate with cabbage and fish.
5. Peel the hazelnuts, put on the board. Cashews also put on the board to the hazelnuts.
6. Beat the nuts with a hammer so that they break into pieces of different shapes. Add nuts to the plate with all the ingredients.
7. Take a lemon, sunflower oil, salt and a deep small bowl.
8. Squeeze lemon juice into a bowl, pour vegetable oil (the ratio can be 1:2 or 1:3, respectively, or to your liking). Add a pinch of salt and stir the dressing until smooth.
9. Pour the dressing over the salad. Then mix the salad thoroughly and serve. (You can sprinkle a quick morning salad with rosemary and garnish with lemon wedges and nuts.)
10. Bon appetit!