Crispy salad (2)
Instructions
Clean the artichokes, cut them into wedges and dip them in salted water with the juice of 1 lemon.
Clean, wash and dry celery and fennel.
Finely slice artichokes, fennel, celery and onion.
Heat 3 tablespoons of olive oil, add the crumbled red pepper and sauté vegetables for 10 minutes on medium heat and remove from heat.
Put the vegetables in a salad bowl, combine sprouts, sliced olives, salt, oregano and lemon juice.
Mix well.
Ingredients and dosing for 4 persons
- 4 artichokes
- 1 celery
- 1 faggot
- 1 onion
- 80 g of bean sprouts
- 50 g of black olives
- 1 chili
- 2 lemons
- Oregano
- 3 tablespoons of olive oil
- Salt