Salad with bean sprouts
Instructions
Thoroughly wash the lettuce, drain, chop finely by hand and place them in a bowl.
Wash the fennel, nectar and deprive him of the outer layers and slice it thinly lengthwise; Add the slices to salads along with sprouts and dried or rinsed olive slices.
Prepare a sauce with lemon juice, salt, olive oil, ground pepper and irrorarvi vegetables.
Stir and serve.
Ingredients and dosing for 4 persons
- 1 young escarole salad
- 2 bunches of corn salad
- 1 faggot
- 1 bunch of arugula salad
- 150 g of bean sprouts
- Some of gaeta olives pitted
- 1 lemon (juice)
- 3 tablespoons of flavored oil to taste
- Salt
- Minced 1 of pepper