Salad with Roman-style artichokes, radicchio, celery, Dorati tomatoes, walnuts and Fresh Genovese pesto

chef

Leonardo Pellacani

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.

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