Rich salad (4)
Instructions
Peeled and pitted avocados, cut the flesh into thin slices and sprinkle with a few drops of lemon.
Peel and wash the lettuce, cut into strips the Red Endive, curly one break.
Gather it all in a bowl, add the pine nuts and the palmito downed and cut into slices.
In a bowl, emulsify the oil with one teaspoon of Worcester, lemon juice, salt and pepper.
Season, stir and serve.
Accompanying wines: Pinot Grigio Trentino DOC, Trebbiano d'Abruzzo DOC, Nuragus Di Cagliari DOC.
Ingredients and dosing for 4 persons
- 300 g of palmito in box
- 40 g of pine nuts
- 1 head of witlof riccia (curly endive)
- 1 head of witlof rossa (red chicory)
- 1 avocado
- 1 lemon
- 1 teaspoon of worcestershire sauce
- Olive oil
- Salt
- Pepper