20 dag ješprenja
6 drobnih bučk
2 mladi čebulici
6 drobnih korenčkov
peteršilj, bazilika
olivno olje
limona, sol, poper
Ješprenj namočimo čez noč in ga naslednji dan skuhamo. Bučke olupimo in jih nekaj minut blanširamo. Korenje ostrgamo in narežemo na kolesca, mlado čebulico ravno tako narežemo na kolesca.
Nekoliko ohlajeni ješprenj zmešamo z narezanimi bučkami, korenjem in čebulicami. Prelijemo z limoninim sokom, pokapamo z oljem, solimo in popramo.
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