- 1 great Endive, tediously washed and dismantled leaf by leaf.
- 3 bare quarters kg of mandioca, boiled with something of salt and processing.
- 1 spoonful of cibullette bite, (it can replaces by tender Onion).
- average sopera spoonful of Soybean sauce.
- 1 sopera spoonful of perforated nuts.
- 1 tooth of perforated garlic.
- 1 sopera spoonful of olive oil.
- 1 lettuces dwelled, mantecosa yu.
- 1 escarola.
- 2 ralladas carrots.
- 50 grs of black olives without bone.
- 1 bare without bone and cut avocado to means and soon in strips of half cm.
- 2 hard tomatos.
- Perforated parsley.
- 3 spoonfuls of olive oil.
- Average of oil of sésamo.
- The juice of average lemon.
- black pepper just ground.
- Average teaspoon of jengibre rallado.
- To fill up each leaf of Endive with the paste formed by mandioca, the pricked sauce of Soybean, nuts, the olive oil, perforated garlic and cibuletta or tender Onion.
- These stuffed endives we will have them in the center the source. Around we will be placing, by colors, the lettuces (forming a hoop). By outside, the carrots ralladas with the black olives superficially.
- Soon the tomatos in fine slices with something of perforated parsley superficially.
- Around we will put the avocado and we will there be dew with seasoning.