Winter salad with bio seed pod mix
Leonardo Pellacani
Menù Ingredients
to taste Salt
60 g Spinach
60 g Carrots
120 g red Gentile lettuce
90 g red chicory
90 g red head cabbage
to taste Lemon
to taste Parlsey
6 servings
Put the thinly sliced cabbage, chicory and lettuce cut into strips, spinach in leaves and peeled and sliced carrots in the centre of the plate. Then add the seed pod mix. Flavour with a trickle of oil, traditional balsamic vinegar, salt and pepper. Garnish with a leaf of parsley and a slice of lemon.
