Summer Salad (Insalata Estiva)
Instructions
Together in a bowl the corn and peas drained of their liquid and passed under the tap.
Add a tablespoon of chopped parsley, finely sliced cucumber, carrot and sliced radishes, celery cut thin and finally domestic and small leaves of lettuce.
The larger leaves are washed thoroughly and you will support on the serving dish.
Dress the salad with the sauce obtained by mixing the yoghurt with olive oil, fresh chopped Mint, mustard, salt, fresh ground black pepper and ricotta.
Stir gently and place in refrigerator before serving overturned at the Centre of the plate with lettuce leaves.
Ingredients and dosing for 4 persons
- 350 g of corn
- 200 g of peas
- Some of radishes
- 1 cucumber
- Lettuce salad
- Parsley
- 1 carrot
- 1 heart of celery
- 125 g of yoghurt skinny
- Little of sweet mustard
- Olive oil
- Salt
- Black pepper
- 150 g of ricotta
- Fresh mint