Valeriana salad and oranges
Instructions
Cut the stem of the Endive and sfogliatela, trying to select the longest leaves, wash and dry; Finely chop the onions and keep aside.
Peel the oranges, retrieve the cloves, Peel to alive, recovering the juice that will escape.
In a bowl, put the vinegar, oil, salt, pepper and orange juice; whipping good sauce.
On each plate place the endive leaves, ask yourself over Valerian, the cloves, Orange sheets between the leaves of valerian and endive; Sprinkle chopped spring onion and serve with the sauce ready.
Serve.
Ingredients and dosing for 4 persons
- 120 g of valeriana salad
- 2 prickwood oranges (or tarots)
- 2 heads of belgian salad (endive)
- 1 fresh spring onion
- 4 tablespoons of olive oil extra virgin
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of red wine vinegar
- Salt
- White pepper