Contessa Nera del Cicorino del Vignaiolo recipe Ingredients6 kernels of nocescarolacicorino1 heart of lettuce2 slices of melon10 grains of grapes4 champignonssale, pepper, lemon, oil PreparationDistinguish the chopped walnut kernels and keep them aside. Cut the escarole and cicorino into strips and break up the lettuce leaves with your hands. Clean the champignons with a damp cloth, cut them into slices not too thin, then sprinkle with a little lemon to prevent them from blackening. mix in a bowl the pulp of melon cut into cubes and the grains of grapes well washed, dried and left whole. In a bowl, add the salads, mushrooms, grapes, melon and pieces of kernels. Season with an emulsion prepared with 4 tablespoons of oil, 2 tablespoons of lemon juice, salt, pepper, mix and serve.
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