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Christmas Salad

di Academia Barilla

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Christmas Salad
25 minutes


Side dish


Ingredients for 4 people

¾ pound sweet endive
2 cups celery
2 tablespoons capers in brine
2 tablespoons green olives
1 orange
1 lemon
1 pomegranate
2 tablespoons extra virgin olive oil
salt to taste

Preparation 25 minutes preparation
1. Blanch the endive and celery separately in salted water

2. Drain and allow to cool

3. Toss with olive oil and salt

4. Place the orange and lemon on a cutting board and cut off both ends with a sharp knife

5. Set on one cut end and cut off all of the peel and pith, leaving only the pulp

6. Cut into round slices

7. Add rinsed capers and chopped olives to salad

8. Combine and arrange on a serving platter

9. Garnish with orange and lemon slices and a generous amount of pomegranate seeds