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10-15 cherry tomatoes, 2 carrots, 2 heads Belgian endive, 1 red pepper, 1 yellow pepper, 2 fennels, 4 or 5 stalks celery, other seasonal vegetables

MUSTARD VINAIGRETTE: 100 ml extra virgin olive oil, 15 g mustard powder or cream, 3 or 4 tablespoons white wine vinegar, salt and pepper

YOGURT SAUCE: 125 g whole milk yogurt,
100 g so# cheese,  spring onion, chopped and covered in milk, 3 tablespoons extra virgin olive oil, 3-4 basil leaves, salt and pepper

How to prepare

Wash the tomatoes, dry them and place them at the center of the dish along with the sauces. Wash all the vegetables, cut them into strips and place them around the cherry tomatoes and sauces.
For the mustard vinaigrette, emulsify to- gether all the ingredients.
For yogurt sauce, drain the chopped spring onion, add it to the other ingre- dients and mix everything.

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