Autumn salad with veggie tots and crispy vegetables



- 800g Ardo Veggie tots
- 500g Ardo Parsley root
- 600g Ardo Woodland mushroom mix
- 500g Ardo Butternut diced
- 100g Ardo Shallots
- 5g Ardo Tarragon
- 5g Ardo Garlic diced
- 2 heads of lettuce
- 50ml olive oil
- 600g Vegetarian chicken pieces
- 2dl mayonnaise
- Pepper
- Salt


Egg, Milk, Mustard


  1. Steam the parsley root and woodland mushroom mix for about 5 – 8 minutes.
  2. Wash the lettuce and leave the leaves as a whole.
  3. Fry the shallots with the butternut, parsley root, vegetarian chicken pieces and woodland mushroom mix on a high heat. Season with salt and pepper.
  4. Mix the mayonnaise with the garlic, tarragon and a small splash of water.
  5. Prepare the veggie tots in the oven or deep fryer. Follow the instructions on the packaging.
  6. Put the lettuce leaves in a deep platter. Spread the lukewarm vegetables over the lettuce. Finish with the crispy veggie tots and the dressing.
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