Julienne Salad (Insalata Julienne)
Instructions
Scrub the carrots and turnips, wash them and cut them into julienne strips with the grating.
Cut into very thin strips spinach washed and dried.
Put all the vegetables in a salad bowl.
Prepare a vinaigrette by dissolving a pinch of salt in 2 tablespoons wine vinegar, combine 3 tablespoons oil and ground pepper and whisk the sauce with a fork.
Use it to dress the salad.
Ingredients and dosing for 4 persons
- 250 g of carrots keep
- 150 g of rape
- 100 g of spinach
- 3 tablespoons of olive oil
- 2 tablespoons of wine vinegar
- 1 == Pto Meeting
- Minced 1 of pepper