Ingredients(for 4 people)
2200 g Quartirolo
50 g hazelnuts
1 celery heart
1 Granny Smith apple
1/4 of a cauliflower
5 or 6 radishes
extra virgin olive oil
salt and chilli, to taste
Method:Cut the Quartirolo cheese into small cubes and dress with oil, salt and chilli.
Clean and wash the celery and slice finely, peel the apple, cut into quarters and then cut into thin slices. Slice (following the fibre) the florets of the cauliflower and the radishes. Mix together the vegetables and dress with a citronette.
Add the cheese and the hazelnuts to the vegetables, delicately mix together and arrange the salad on a serving plate.
AICI – Associazione Insegnanti di Cucina Italiana
Romana and Giada Bosco’s recipe