Salad with turnips, pistachios, feta cheese and orange dressing


Tempo di preparazione

10 minutes



For candied pistachios:

  • 1 tablespoon of sugar
  • 15-18 pistachios
  • A tip of teaspoon of cumin (in seeds or powder)



Dissolve the sugar in a saucepan, add the pistachios and turn off. Stir quickly on a marble worktop (or in a baking pan with parchment paper) to cool. Wait for them to cool a little and divide them from each other. Candied pistachios are stored in an airtight container for a few days; in contact with humid substances they melt, so it is better to put them in the salad just before consuming it. In a bowl, dress with the orange-flavored Lattughino and Valerianella Insal’Arte. Add the pistachios and the feta and mix. Arrange the slices of red turnip on a plate. Place the salad on them, decorated with pink pepper and serve.

For this original, fresh and summery outline, we thank our BigShade.

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