Tropical salad
Instructions
Drain the palmito and cut it into slices that you will reap in a bowl or in a salad bowl, clean (discarding any wasted outer leaves), washed well Belgian Endive plants and then cut them into slices, cut the Gruyere into sticks, hard boil the eggs, cool them under cold water and cut into slices not too thin; seasoned with olive oil, salt, pepper and vinegar, stirring a cup the dressing and making a sauce.
Finally add avocado that can cut it in half and scaverete with a scooper to form balls or a teaspoonful forming scales.
Stir gently and serve.
Ingredients and dosing for 4 persons
- 1 box of palmito
- 1 ripe avocado
- 3 seedlings of witlof (endive)
- 100 g of gruyere cheese
- 2 eggs
- Olive oil
- Wine vinegar
- Salt
- Pepper