Mint cheese salad
Instructions
Chop Mint and riunitela in a bowl with the diced quartirolo, a pinch of hot pepper, crushed garlic and olive oil.
Add the capers after having washed the salt in water and dried with kitchen paper.
Clean the Endive, cut it into small pieces and Pan fry for one minute in boiling salted water.
Clean the artichokes, cut them into wedges, remove any Hay inside and cook them for 5 minutes in water acidulated with lemon juice.
Mix in bowl of prepared vegetables, service the cheese with its sauce, stir and serve.
Ingredients and dosing for 4 persons
- 200 g of quartirolo cheese
- 15 g of salted capers
- 250 g of escarole salad
- 2 artichokes
- 1 clove of garlic
- 6 Leaflets = = Mint
- 30 g of olive oil
- Chili powder
- 1/2 lemon
- Salt