Salad with turnips, pistachios, feta cheese and orange dressing
Tempo di preparazione
- A thinly-sliced red turnip
- 150g of Insal’Arte Corn salad
- 150g of Insal’Arte Green baby salad, ready to eat
- 160g of diced feta cheese
- A handful of candied pistachios
- Pink pepper
- Orange dressing
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.