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Having left behind the long summer, at this time of year, we still have numerous vegetables available to prepare excellent and quick salads. Here then is the recipe for a vegetarian Friscous® salad: light, fresh and dietary.
A simple and quick dish: there is nothing to cook, all the vegetables are cut into julienne or cubes and put raw in the salad, just as the Friscous® is also used in its natural state.
The combination of the diuretic, purifying and carminative properties of chicory and celery, without forgetting the aphrodisiac virtues of the latter, already known to ancient peoples, make this salad an excellent viaticum to defend against the first cold weather and to begin a romantic autumn.
Finally, the Friscous® together with the Salento carosello, cut into cubes, will give the dish the right note of crunchiness, with pomegranate seeds embellishing the salad with a typical color of this season.
Ingredients for 4 people
- 3 tablespoons of dry Friscous®
- 2 celery stalks
- 1 Salento carosello
- 150 g of chicory shoots (puntarelle)
- 10 olives
- 1 pomegranate
- 1/3 Tropea onion
- 4 sun-dried tomato fillets
- 8 cherry tomatoes 10 black olives
- "Petramarè" extra virgin olive oil
- Salt
Procedure
Cut into julienne or cubes, according to preference, all the washed and dried vegetables: the celery into cubes, as well as the Salento carosello, the cherry tomatoes and the chicory shoots; while cut the Tropea onion into julienne.
Put everything in a salad bowl, then add the olives, sun-dried tomatoes and pomegranate seeds. Mix everything, adding a bit of salt and a drizzle of extra virgin olive oil. Then add three tablespoons of dry Friscous® and... Enjoy your meal!
by Alessandro Vincenti
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The Petramarè® Pantry
The Petramarè® Pantry
