Cooked salad
Instructions
Clean and wash the celery ribs; spezzettarle and let boil in a saucepan with a little salted water for 25 minutes.
Separately boil the leaves of Escarole, washed, first for 15 minutes.
Meanwhile in 1 Bowl, emulsify with 1 fork oil with vinegar, mustard and 1 pinch of salt.
Drain the vegetables, cut into strips the Endive and put everything into 1 large bowl, combine the cheese cut into slices and drizzle with the sauce.
Ingredients and dosing for 4 persons
- 1 stalk celery of tender
- 1 head of escarole salad
- 100 g of gruyère cheese
- 2 teaspoons of mustard
- 1 tablespoon of wine vinegar
- 4 tablespoons of olive oil
- Salt