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    Tangerine, escarole, Grana Padano and toasted almond salad

    Group 393Easy
    Group 3824 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,



    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.