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    Tangerine, escarole, Grana Padano and toasted almond salad

    4 people
    T110 min
    Lactose Free


    • 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.



      STEP 1

      Toast the almonds in a non-stick pan until golden.


      STEP 2

      Squeeze the juice of a tangerine and prepare a creamy dressing by mixing with 2 tablespoons of olive oil, salt and pepper.


      STEP 3

      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.