Ingredients
- 4 spiny lobster weighing 500 g each
- 200 g celeriac
- 200 g large carrot
- 200 g turnip
- 100 g green salad leaves (washed)
- 40 g Bresc garlic chopped
- 1 lemon
- 0.5 dl French dressing
- 0.5 dl olive oil
- 100 g mayonnaise
- 50 g Bresc red chilli puree
- 20 g Bresc Andalusian garlic chopped
- 2 onions, red
- 500 g Bresc pomodori marinati
- 20 g Bresc Andalusian garlic chopped
- 5 g Bresc red chilli puree
- 0.5 bunch parsley, chopped
- 20 g coriander, chopped
- 3 dl olive oil
- 1 dl red wine vinegar
- salt and pepper