Polenta pie with vegetarian sauce on spinach cream
15 recipes
Curly salad with fennel, carrots and corn
ingredients
servings
1
Carrots
1 unit
Escarole
100 oz
Corn, yellow
50 oz
Apple vinegar
2 spoons
Iodized salt
1 pinch
Extra virgin olive oil
1 spoon
Fennel
80 oz
Side Dishes from Italy - Calabria
Curly salad with fennel, carrots and corn
Curly salad with fennel, carrots and corn
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Curly salad with fennel, carrots and corn
preparation
step 1
For this recipe use only the heart of the curly escarole.Lavala and put it to dry.
step 2
Cut the fennel to Julienne and peel the carrots.
step 3
In a pan, combine. Fennel carrots, grated, corn and finely cut endive.
step 4
Season the salad with a tablespoon of oil, apple vinegar and salt.
