Yellow corn salad
Instructions
Peel the apples, cut into cubes and decorate with lemon juice filtered to the strainer.
Collect them in a salad bowl, add the diced cheese, julienned carrots, drained corn, bean sprouts washed and dried.
Cut radishes into thin slices and add them to the salad.
In a bowl, prepare a vinaigrette emulsifying about two tablespoons of olive oil with a few drops of lemon juice, a pinch of salt and ground white pepper.
Pour the dressing over the salad, stir very gently, let stand about half an hour in a cool place for seasoning and serve.
Accompanying wines: Roero Arneis DOC, Pomino Bianco DOC, Sauvignon DOC Castel Del Monte.
Ingredients and dosing for 4 persons
- 250 g of canned corn
- 200 g of bean sprouts
- 50 g of seasoned pecorino cheese
- 2 carrots
- 1/2 golden apple
- 5 radishes
- 1 lemon
- 2 tablespoons of olive oil
- 1 pinch of salt
- Minced 1 of white pepper