Salad with Roman-style artichokes, radicchio, celery, Dorati tomatoes, walnuts and Fresh Genovese pesto
Leonardo Pellacani
Menù Ingredients
150 g Celery
180 g Red radicchio
to taste Walnuts
to taste Mixed sprouts
to taste Salt
Serves 6
Wash and cut the red radicchio into strips. Add the thinly sliced Roman-style artichokes, the celery cut into strips, the Dorati tomatoes, the walnuts and the mixed sprouts. Season with Fresh Genovese pesto, extra-virgin olive oil and salt.
