Tangerine, escarole, Grana Padano and toasted almond salad
| Difficoltà
Easy
|
Preparazione  10 min
|
Servings for
4 people
|
Lactose Free
Ingredients
1 head escarole,
1 bunch rocket,
1 bunch lamb’s lettuce,
100 g Grana Padano,
6 tangerines,
50 g almonds,
extra virgin olive oil,
salt,
pepper.
Preparation
Toast the almonds in a non-stick pan until golden.
Squeeze the juice of a tangerine and prepare a creamy dressing by mixing with 2 tablespoons of olive oil, salt and pepper.
Make the salad in a large bowl, mixing the 3 kinds of leaves with the toasted almonds, tangerine segments and shavings of Grana Padano, add the tangerine juice dressing and serve.
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