Eggplant stuffed with vegetables
Side Dishes from Italy
persimmon tomato and walnut salad
persimmon tomato and walnut salad
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Green tomato salad and walnuts dressed with olive oil, persimmon, pepper and pecorino cheese.
preparation
step 1
wash the spinach and leave raw, add chopped tomatoes into quarters, 50 grams of nuts, peppers fillets, 30 grams of julienne carrots, 15 grams of preferably black pitted olives.
step 2
mix well and add fresh onion blow it up in the pan for a minute on low heat
step 3
drizzle with a little balsamic vinegar, olive oil and shavings of pecorino cheese.
step 4
persimmon peel a medium size very mature. Whisk in a cup in the softer inner part as you would with the egg and once become liquid and homogenous add all'insalata so that amalgams.
step 5
The salad is ready. The sweet fruit mix creates a bell'abbinamento with salty cheese, bitter spinach and crunchy walnuts.