Tangerine, escarole, Grana Padano and toasted almond salad
Ingredients1 head escarole
1 bunch rocket
1 bunch lamb’s lettuce
100 g Grana Padano
50 g almonds
extra virgin olive oil
PreparationToast 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.